buttery glazed green beans
I’m willing to bet you have never had green beans like this before. I’m actually willing to say these will be the best freaking green beans you’ve ever had in your life.
These beans have been through more trial and error than I’m OK with admitting, but even the errors were hysterical. The first attempt left us with some kind of Whole Foods-candy-aisle-looking monstrosity: green beans clumped together by chewy strands of sugar syrup. There were approximately 8 seconds of disappointment followed by 30 minutes of consuming the entire lot. If we were going for candy beans, YES, we nailed it. But no. I wanted lightly sweet and buttery, bright and plump beanies to complement all my savory little main babies. But note to self…next book: candy beans.
ingredients
¼ cup sugar
Kosher salt
1 pound green beans, trimmed
2 tablespoons unsalted butter
¼ teaspoon black pepper
¼ cup slivered almonds, lightly toasted
steps
In a large skillet with a tight-fitting lid, combine 1 cup water, the sugar, and 1 teaspoon salt and bring to a boil, stirring until the sugar is dissolved.
Add the green beans, cover, and cook over medium-high heat until the sugar water begins to reduce, 7 to 9 minutes.
Uncover and continue to cook, tossing the beans, until the sugar reduces to a very light syrup and the beans are no longer crisp but somehow miraculously aren’t mushy, making sure it doesn’t burn (add a splash of water if necessary), 7 to 9 minutes.
Transfer to a serving dish and top with the butter and pepper.
Season to taste with more salt.
Garnish with the almonds.
