3 pounds green beans, trimmed of stem end
1/2 cup sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 large onion, sliced thin
1 tablespoon dried thyme
Ground black pepper
Kosher salt
Fill a large high sided skillet with some water, adding enough to be
just shy of the rim of the pan by about 1 inch. Place over high heat
and bring up to boil; add a big pinch of salt and the green beans. Cook
for about 5-7 minutes, the beans should still be crisp. Drain the beans
and then run them under some cold water to stop them from cooking.
Reserve the beans while you start the onions.
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 caramelize, 20 to 25 minutes. Add the thyme and almonds, and cook for another 5 minutes. Add the cooked cooled green beans and stir well to combine. Heat until warm. Season with salt and pepper, to taste.
- Adapted from Tyler Florence