- 1). Bring enough water to cover the green beans to boil in a large pot. Prepare a large bowl of ice water while the water boils.
- 2). Add the green beans to the boiling water. Boil for three minutes. Remove from the pot and immerse in the bowl of ice water to blanch the beans. Place the beans on a kitchen towel and pat dry.
- 3). Melt butter in a skillet over medium heat. Add 1/3 to 1/2 of a red onion (or shallot), depending on personal tastes, and one clove garlic (both optional). Saute until onions turn translucent, usually two to five minutes.
- 4). Add the almonds if they are raw and saute for one minute. Toasted almonds can go in at the same time as the next step.
- 5). Add the haricot beans to the skillet and saute for two or three minutes, depending on crispness preferences.
- 6). Squeeze the juice of 1/2 lemon over the beans. Add salt and pepper to taste.
- 7). Prepare a chiffonade of basil by rolling the leaves together lengthwise and cutting them width-wise into thin strips. Sprinkle the strips over the haricot beans and serve.
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