Green Beans with Garam Masala and Almonds
I volunteered to make green beans for this year’s annual Thanksgiving potluck with my friends. Green bean casserole is always a popular one with the gang, and the nice thing is it’s easy to prepare. But I wanted to try something different this year. I came across Smitten Kitchen’s recipe for green beans with garam masala butter and toasted hazelnuts. It sounded different, looked tasty in the photo… it was perfect! I made a couple of moderations and gave it a shot.
It was my first time cooking with garam masala, a mixture of ground spices commonly used in Indian cuisine. You can find it in the spice aisle of most grocery stores. I got mine at Harris Teeter. The wonderfully warm, aromatic spice provided a dash of exotic fanciness to the dish. The green beans came out great.
Continue to recipe.
1/4 cup sliced almonds
1 pound green beans, washed and trimmed
2-3 tablespoons butter
1/2 teaspoon garam masala
1 teaspoon sea salt
1. Toast sliced almonds in half a tablespoon of butter over medium heat on a skillet, stirring or shaking periodically until golden brown. Be careful not to burn them. Remove almonds from heat and set aside.
2. Boil green beans for about 5 minutes until tender. Drain and rinse with cool water to stop the beans from cooking.
3. On medium-high heat, add butter to skillet and cook until foamy and slightly brown.
4. Add garam masala and cook for a few seconds until fragrant. Add green beans and sea salt, and toss until beans are evenly coated.
5. Remove from heat. Transfer green beans to plate, and top with toasted almonds.