Aaaaaand the Thanksgiving festivities continues. Today’s post will be my adaptation of Tyler Florence’s recipe, on a festive veggie side-dish of green beans. This is a favourite holiday side-dish because it looks pretty darn gorgeous, and always delivers that wow-factor that a greens side dish rarely delivers. The crunch of toasted almonds, the umami of the caramelized onions, and that oomph of spiced rum cranberries is sure to win over your taste buds! The trickiest part of this recipe is the caramelized onions. Amidst all the rush over thanksgiving preparations, it’s very tempting to crank up the heat so that the “friggin onions can caramelize already!!!”. Except caramelized onions need tender love and care, and most importantly… PATIENCE! Use a skillet with a wide enough base to prevent onions from steaming, and let it sit over a medium heat until it develops that deep brown trademark of caramelized onions. Deglazing the onions at the end invites the flavour-packed brown bits to rejoin the party, adding even more flavour to those delicious onions. After you’re done with this dish, you will definitely be thankful for the patience you had with the onions. Here you go, another Nommy Noms recipe!
Green Beans with Toasted Almonds, Caramelized Onions & Drunken Cranberries
Yield:6 to 8 servings
- 3 Lbs green beans, trimmed of stem end
- ½ C slivered almonds (toasted golden brown)
- 2 Tbsp unsalted butter (or vegan butter for a vegan version)
- 4 Tbsp olive oil
- 2 large sweet onions (sliced ~ 1/8” thin)
- 2-3 Tbsp Vegetable Stock (or whatever stock you have on hand)
- 2 tablespoons chopped fresh thyme leaves
- Salt & black pepper to taste
- ½ C Dried Cranberries
- ½ C Spiced Rum
The Fun Part:
- Fill a large pot with water, add a generous pinch of salt and set over high heat to bring to boil. Once the water boils, add the beans and cook, uncovered, for about 5-7 minutes, ensure the beans still retain their crispness. Once beans are cooked,drain the beans and then run them under cold water to stop them from cooking. Reserve the beans.
- Heat a skillet over medium heat, add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Once golden brown, remove the almonds from the skillet immediately and reserve.
- Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions are a deep brown colour, yet not a mushy mess( about 20 to 25 minutes).
- Meanwhile, soak the dried cranberries with spiced rum and let sit until cranberries are plump. Once plump, drain cranberries. The remaining rum can be re-used in drinks or for cooking.
- Once the onions develop a deep brown colour, deglaze the skillet with just enough broth (use more or less than the recipe, as needed). Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
- Plate the green beans and pile the toppings of toasted almonds, caramelized onions and spiced rum cranberries on top of the green beans. Enjoy!