Green Bean Amandine

Ingredients

• •1 tablespoon canola oil
• •¼ cup sliced shallots
• •2 cloves garlic, peeled and minced
• •3 pounds green beans, trimmed
• •½ cup red-wine vinegar
• •1½ teaspoons kosher salt
• •1 teaspoon freshly ground black pepper
• •½ cup chicken stock or low-sodium chicken broth
• •½ cup heavy cream
• •1 teaspoon coarsely chopped fresh rosemary
• •2 tablespoons unsalted butter
• •1 cup sliced almonds, lightly toasted
• •1 cup freshly grated sharp or extra-sharp white Cheddar cheese
• •1 piece baking dish

Cooking Instructions

1. 1.

   Preheat the oven to 375°F.

   5 min

2. 2.

   In a large sauté pan or wok over moderate heat, warm the oil. Add the shallots and sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.

   8 min

3. 3.

   Add the heavy cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.

   4 min

4. 4.

   Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.

   10 min