Author Notes: As far as I can remember, we literally grew up eating these beans. No holiday ever went by without this dish and our carrots (to be writen up when I get home). I am not sure if it originated from my German/Swedish heritage or my Italian side of the family but this was the only way my Mother made green beans. The cooking liquid gets flavored with the beans, butter, onions, a good dose of black pepper. Thickened with a roux made of AP flour and almond flour (my contribution to the dish) this sauce has a nice light consistency that coats the beans but lets the flavor of them shine through. I happen to like the flavor of green beans. If you make these, try to make them a day or two in advance (makes Turkey Day easier for the cook). This is one of those dishes that tastes better the next day. —Stockout
2 pounds green beans, cut into 2″ pieces
1 stick salted butter
1 onion, sliced thinly and chopped into 1″ pieces
2 tablespoons flour
1 tablespoon almond flour
Salt & Pepper
- Melt butter in large saute pan. Add onions and braise slowly until they turn golden brown and sweet. Add flours and cook till white is gone.
- Add green beans and then water to barely cover beans. Season with salt & pepper (remember you are using salted butter, taste first).
- Simmer until beans are crisp tender and liquid has formed a sauce about 15 minutes. Taste again for seasonings. I add a good grind of pepper.
- Can be made up to 2 days in advance and they actually get better with age.
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