Ingredients:

  • 450 g (1 pound) Fresh Green Beans (preferably Haricots Verts), ends trimmed
  • 2 L (5 cups) Cold Water (for steaming pot)
  • 1 Large Bowl Ice and Cold Water (for the ice bath/shocking)
  • 1 tsp Fine Sea Salt (for seasoning after cooking)
  • 4 tbsp (56 g) Unsalted Butter, cut into cubes
  • 50 g (½ cup) Sliced or Slivered Almonds
  • ½ tsp Freshly Squeezed Lemon Juice (or 2.5 ml)
  • Pinch of Flaky Sea Salt (e.g., Maldon)
  • Freshly ground black pepper, to taste

Instructions:

  1. Prep the Beans: Trim the stem ends of the green beans. Ensure all beans are roughly the same length for even cooking.
  2. Prepare the Ice Bath: Fill a large heatproof bowl halfway with ice and top with very cold water. Set this next to the hob. This step is vital for stopping the cooking process and setting that bright colour.
  3. Set up the Steamer: Add about 1 inch (2.5 cm) of water to the bottom of the large saucepan. Ensure the water level is well below the bottom of the steamer basket once it is placed inside. Bring the water to a rolling boil over high heat.
  4. Steam the Beans: Once the water is boiling vigorously, place the prepared green beans into the steamer basket. Cover the pot tightly.
  5. Time the Steam: Steam for 4 to 6 minutes. Start checking at 4 minutes—they should be bright green and slightly resistant when pierced with a fork (al dente).
  6. Shock Immediately: As soon as the beans are done, use a spider strainer or slotted spoon to quickly transfer all the beans directly into the ice bath. Allow them to cool rapidly for 30–60 seconds to halt the cooking process.
  7. Drain and Dry: Remove the chilled beans from the ice bath. Shake off excess water and transfer them to a clean kitchen towel or paper towel-lined plate to ensure they are properly dried.
  8. Toast the Almonds: Place a small skillet over medium heat. Add the sliced almonds and toast, stirring constantly, until fragrant and lightly golden brown (about 2 minutes). Remove the almonds and set aside.
  9. Brown the Butter: Return the skillet to medium heat. Add the cubes of unsalted butter. Allow the butter to melt, foam, and then continue cooking, swirling occasionally.
  10. Watch for Browning: The butter will begin to form brown solids at the bottom and smell nutty. Once the solids are medium brown (not burnt!), remove the pan from the heat immediately.
  11. Toss and Serve: Add the dried, steamed beans back into the skillet. Toss quickly to coat them thoroughly in the brown butter. Stir in the toasted almonds, lemon juice, fine salt, and black pepper.
  12. Plate Up: Transfer immediately to a serving dish and enjoy.