Here’s a fresh twist on a classic French recipe! Green beans almondine is a delicious light veggie dish, equally suited as a standalone snack or alongside a heartier meal. Our version uses Orange Tarragon Pepper and Provençal salt together for a complimentary combination of seasoning.
Both of these blends are herb-forward with subtle floral notes, lending them an aroma reminiscent of a classic French bistro. We finished the dish by adding in barberries alongside the toasted almonds, giving the dish a tart kick that complements the citrus in the spice blends.
Orange Tarragon Green Beans
- 3 cups fresh green beans trimmed
- 2 teaspoons unsalted butter
- 1/4 cup julienned yellow onion
- 1/4 cup diced smoked ham
- 2 teaspoons orange tarragon
- 1/2 cup chicken stock
- 1 teaspoon Provencal salt
- 2 tablespoons barberries
- 1/4 cup toasted slivered almonds
- 1 teaspoon orange zest
- Bring 2 quarts of water to a boil in a sauce pan. Add green beans and boil them for 3 minutes until bright green and tender.
- Immediately plunge cooked green beans in an ice bath to stop the cooking processes and strain. Set green beans aside.
- In a medium sauté pan add your butter on medium high heat until melted. Add the onions and sweat them until they start to caramelize, about 3 minutes.
- Next add you ham, orange tarragon seasoning and stock. Stir until fragrant and add the green beans, Provençal salt and barberries.
- Cook until stock is reduced and looks saucy.
- Add the green beans to serving dish and garnish with the toasted silvered almonds. For added zing, zest an orange over green beans.
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