Make sure that you plan on having green string beans as a side dish for Thanksgiving. I’m planning to do so. In my recipe I cook string beans with mushrooms and peanut butter. I season them with roasted garlicy almonds.

Ingredients: 

• 1-pound string beans, trimmed ends
• 2 cups brown mushroom, sliced
• 2 cups chicken broth
• 1 tablespoon peanut butter
• 1 teaspoon chili flakes
• 1 teaspoon black pepper
• 2 tablespoons almonds, peeled
• 2 teaspoons flour
• 1 tablespoon melted butter
• Salt as needed

For almonds: 

• 2 cups whole raw almonds, socked and peeled
• 4 cloves garlic, crushed
• 2 teaspoons black pepper
• 1 egg white, whisk
• 1 teaspoon Italian seasoning
• 2 teaspoons extra-virgin olive oil
• Sea salt as needed

Method:

Preparing the almonds: 

In a bowl, mix together the egg white, Italian seasoning, garlic, black pepper, olive oil, and sea salt. Coat the almonds with the mixture gently.

Now lay the coated almonds in an even single layer on the baking sheet. Bake the almonds until golden brown. Set aside.

Preparing the string beans: 

Heat butter in a wok over medium heat. Add flour, then reduce heat and stir rapidly. Now add peanut butter, chili flakes, chicken broth, and salt, constantly stirring and cooking for 2-3 minutes until there is a thick consistency.

Combine string beans and mushrooms, and cook for another 2-3 minutes. Now season with black pepper and roasted almonds. Quickly transfer the string beans into a baking dish. Bake for 15 minutes. Serve warm.