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Add half of the lemon juice and some salt and pepper as well. Add the slivered almonds and cook on medium heat, stirring often, until golden brown, about 3 minutes. Melt 3 tablespoons butter in a large pan.If there is too much water clinging to them, the end dish will be rather watery. Drain again and pat dry with kitchen paper.Some do it, some don’t! If immediately plunged into ice water the green beans will retain a vibrant color and the cooking process will be stopped immediately, meaning that they will remain crisp. Just don’t cook them mushy, you won’t like them. Cook until tender but still crisp, about 6 – 7 minutes or to your liking.Place in a large pot of boiling and very salted water, add 1 teaspoon butter.Wash and trim the green beans as instructed above.To make things easier, in this case, line them up and slice off both ends, this way you are sure to remove all the tough ends without spending time arranging them. If that is not the case with the green beans you buy, you will have to take the time to arrange them all properly.All I have to do is to carefully take the beans out of the package, usually in two or three batches, and slice off the knobby ends.Green beans are sold in 250 g/ 8.8 oz packages and they are all very neatly packed, all knobby end lined up and facing one direction. When it comes to trimming, German supermarkets make it easy for me.I leave the other ends on, they are tender and actually rather pretty as they are.
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Just add a little butter and some slivered almonds to transform a rather unimpressive vegetable in something really special. These French-style green beans are a perfect example of amazing French cooking, making the most of simple, everyday ingredients. An easy to make side dish: French-style green beans, a simple yet impressive recipe for crunchy, buttery green beans almondine.