Sarah’s Green Beans



10-16 oz. haricot verde (I buy a package at Trader Joe’s- they’re so good)

8 oz. crimini mushrooms, sliced

1/4 cup sliced almonds

2 Tbsp butter, divided

2 Tbsp shallot, chopped

1 clove of garlic, chopped

1/2 cup water

Salt, to taste

Toast the almonds in a heavy skillet over low to medium heat. Remove from skillet when golden and set aside.

In the skillet, heat a tablespoon of butter over medium heat. When the foaming, subsides, add the mushrooms and brown. When they’re about halfway done, add the shallot, garlic, and some salt and continue to cook. When the mushrooms are done, remove everything from the pan and set aside with the almonds.

Add the beans and water to the pan. Keep the heat at medium and cover the skillet. Stir occasionally and let cook/steam for 10-15 minutes, or until the beans are almost cooked. Remove the lid, turn the heat up to high, and boil the water away. Take the skillet off the heat and stir in the other tablespoon of butter. Return the almonds, mushrooms, shallots, and garlic to the skillet and stir to combine. Yum.