Maple Garlic Green Beans Almandine
Bright green beans with maple garlic glaze, toasted almonds and pearl onions. Quick side that pairs with fish, poultry or pork.
The beans and the Maple Garlic Seasoning play nice together when served almandine. The lemon juice, butter, and maple sugar can form a nice glaze over the entire dish. This is pairs really well with light proteins like fish, poultry, lean cuts of pork, and even mushrooms.
Yield: 6 servings
- Blanch and shock beans and pearl onions 2 to 3 minutes to lock in bright color and crisp-tender texture.
- Toast almonds, caramelize onions, then add beans, lemon, and the maple garlic seasoning at the end so sugar melts into a light glaze.
- Use fresh pearl onions when possible; this side pairs well with fish, poultry, lean pork, or mushrooms and stores well if prepared carefully.
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Preparation Instructions:
Wash beans, then snap or slice off stems.
Cut the roots off your pearl onions, but leave the skin. It will come off easier after blanching.
Bring two small pots of water to a boil, one for beans one for onions.
Set aside an ice bath.
Blanch the green beans for 2-3 minutes, stirring constantly. You can tell when they are ready when the skin is a vibrant green. Remove the beans and submerge them in the ice bath.
This is called blanching and shocking. It keeps the beans from overcooking. If the beans are brown and droopy, you’ve gone too long.
Do the same with the onions, blanching them for about 2-3 minutes, then shock in ice bath.
Once the onions have cooked and cooled, you should be able to slide the skins right off.
In a large sauté pan, melt butter and toast your almonds halfway. Add your onions first, giving them a chance to caramelize.
Add the lemon juice before adding green beans to the pan, turn them constantly with a pair of tongs.
Once the beans have cooked ninety percent of the way, add your Gateway to the North seasoning, letting the sugar melt forming a slight glaze with the butter.
Garnish with fresh lemon zest and serve.
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More About This Recipe
You can use canned pearl onions, but fresh is much better.
Frequently Asked Questions
How long should I blanch the green beans?
Blanch the green beans for 2 to 3 minutes until they turn vibrant green, then immediately plunge them into an ice bath to stop cooking. If they go brown and limp, you left them too long.
Can I use frozen or canned green beans instead of fresh?
Frozen beans can work if they are thawed and patted dry; they are often pre-blanched so cut the cooking time and finish in the pan. Canned beans are softer and less crisp, so they are not ideal for this recipe.
What is Gateway to the North and can I substitute it?
Gateway to the North is used here as a maple-garlic style seasoning with sugar. You can substitute 1 tablespoon maple sugar plus 1/2 teaspoon garlic powder and a pinch of salt to get a similar sweet-savory effect.
How do I peel pearl onions quickly?
Blanch pearl onions for 2 to 3 minutes, cool them in an ice bath, then trim the root end. The skins will slide off easily after blanching.
How do I toast the almond slices without burning them?
Toast almonds in a dry or lightly buttered pan over medium heat, stirring constantly for 2 to 3 minutes until they are light golden and fragrant. Watch closely since nuts go from toasted to burnt fast.
How do I get a glossy maple glaze on the beans?
Add the maple-garlic seasoning after the beans are about 90 percent done. Let the sugar melt into the warm butter and lemon juice while stirring so a thin, glossy glaze forms that coats the beans.
Can I make this dish ahead and how should I store leftovers?
You can blanch the beans and onions up to 48 hours ahead and store them refrigerated. Toast nuts and finish the glaze just before serving. Leftovers keep 3 to 4 days in an airtight container; reheat gently in a pan with a little butter to avoid soggy beans.
How long should I blanch the green beans?
Blanch the green beans for 2 to 3 minutes until they turn vibrant green, then immediately plunge them into an ice bath to stop cooking. If they go brown and limp, you left them too long.
Can I use frozen or canned green beans instead of fresh?
Frozen beans can work if they are thawed and patted dry; they are often pre-blanched so cut the cooking time and finish in the pan. Canned beans are softer and less crisp, so they are not ideal for this recipe.
What is Gateway to the North and can I substitute it?
Gateway to the North is used here as a maple-garlic style seasoning with sugar. You can substitute 1 tablespoon maple sugar plus 1/2 teaspoon garlic powder and a pinch of salt to get a similar sweet-savory effect.
How do I peel pearl onions quickly?
Blanch pearl onions for 2 to 3 minutes, cool them in an ice bath, then trim the root end. The skins will slide off easily after blanching.
How do I toast the almond slices without burning them?
Toast almonds in a dry or lightly buttered pan over medium heat, stirring constantly for 2 to 3 minutes until they are light golden and fragrant. Watch closely since nuts go from toasted to burnt fast.
How do I get a glossy maple glaze on the beans?
Add the maple-garlic seasoning after the beans are about 90 percent done. Let the sugar melt into the warm butter and lemon juice while stirring so a thin, glossy glaze forms that coats the beans.
Can I make this dish ahead and how should I store leftovers?
You can blanch the beans and onions up to 48 hours ahead and store them refrigerated. Toast nuts and finish the glaze just before serving. Leftovers keep 3 to 4 days in an airtight container; reheat gently in a pan with a little butter to avoid soggy beans.
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