Blanched Green Beans with Almonds and Cherry Tomatoes

This was such a treat and I love a simple recipe. There are only a few steps, some you could skip, but I think they're worth it for a delicious side and to be honest, as its own dish. I could totally eat this on its own. So much flavor and crunch, give it a try!!

Ingredients: 
Green Beans
Butter
Almonds, chopped or slivered
Cherry Tomatoes
Lemon (and the zest)

DIRECTIONS:
1. The least fun step is removing the ends of the beans, if you prefer. I cut just the tip off of each bean where the stem is, leave the rest. Wash and clean your beans.

2. Fill your pot with water and boil. While that's working, get another bowl or pot and fill with cold water (and ice, preferably). This will be used to blanch. your green beans. This is the step that seems optional, and is... but your end result won't look or taste as delicious. This process will keep your beans looking vibrant and will keep them slightly crunchy as opposed to a soggy mess.

3. When your boiling water is ready, add your beans and blanch for about 2-3 minutes. I like to pull out a bean, dunk it in your cold water and taste. If its still to crunchy, give your beans another minute, until you get the right amount of crunch.



When they're ready (shouldn't take more than 5minutes), remove the beans from the boiling water and place them in the ice bath. This stops the cooking and locks in the crunch. From here, you can totally serve as is... and top however you'd like for a cold green bean salad... OR



4. Add Butter to a pan and heat until melted. Toss in your blanched green beans and saute until warmed and they begin to char a bit on the outside. After 2-3 minutes, they should be done. Plate and top with your almonds, cherry tomatoes, and lemon zest. I like to squeeze some lemon juice on the beans for a little extra zestiness and THAT IS IT!!

It is such a great summer side and the PERFECT way to enjoy locally grown Green Beans from our friends at Dwelley Organic Farms in Brentwood, CA.