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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