Green Beans with Marcona Almonds, Shallots, and Parsley


Green Beans with Marcona Almonds, Shallots, and Parsley



Serves 4

  • 8 oz green or wax beans, trimmed
  • 1/4 C marcona almonds, coarsely chopped
  • 3 tbsp extra virgin olive oil
  • 1 large shallot, chopped
  • 1 tbsp Italian parsley, thinly sliced
  • 1 lemon
  • Sea salt
  • Freshly ground black pepper


Bring a large pot of water to a boil and add salt. Fill a large bowl with ice and water. Add the green beans to the boiling salted water and cook until bright green but still firm, about 2 minutes. Remove the beans from the water and place directly into the ice bath. When cool, remove from the bath and pat dry with paper towels.

Meanwhile, in a skillet, heat the olive oil. Add the minced shallots and cook until shallots are tender and just start to brown. Remove from the heat and add the Marcona almonds. Set aside.

Once the shallots have been removed, heat 2 tbsp olive oil in the skillet and add the beans. Season with sea salt. Cook, tossing frequently until charred in some spots, about 5 minutes. Top with almond mixture, parsley, and grated lemon zest. Finish with a squeeze of fresh lemon juice.

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