My Mother was from the North,(Wisc.) My Dad From the South.(Tenn.) When we learned about the Civil war in school, My brothers asked Dad what were we, Yankees or Rebels. Dad laughed and Asked me, What I thought. I pondered on the question a minute, I said, " I know! We are Yankles, Because we have the best of both worlds." From that day forth, I have embraced my roots in all I do. These beans are not quite as soft as Southern style beans, but they are not quite as crisp as some are farther to the north , or even on the west coast. You may adjust the blanching times to suit your taste.
1Wash and string your beans if needed. Drain. Fill a large bowl with ice water. Meanwhile, set a large pot of water on the stove to boil.
2When water reaches a boil, add the beans. Cook for 7-8 minutes. Remove from stove, and drain, then plunge immediately into ice water. This step causes the beans to retain the bright color, while stopping further cooking.
3Drain once again, and dry beans on paper towels. While the green beans are drying, warm oil in a large skillet.Add shallots, and sauté until soften, and a light brown, about 7 minutes. Add Green Beans and cook about two minutes, until beans are heated through. Sprinkle on toasted almonds, add a pinch or two of salt, and serve.
4Note: I prefer to toast my own almonds. Simply heat your large skillet on medium heat, then add almonds, stirring constantly, until they turn a lovely golden around the edges. Then transfer them to a dish for future use. You will then proceed to sauté the shallots in the same skillet.