Reviewed: May 14, 2012

Made this as part of the Mother's Day meal...very good, but I used sliced almonds & chopped them, then added about 1/2 tsp. fresh lemon zest to them...everyone said they were good!

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Reviewer:

neeniejan

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Cooking Level: Intermediate

Living In: Vandergrift, Pennsylvania, USA

Reviewed: Mar. 15, 2012

I steamed my green beans in the microwave using a steamer bag. Only takes 3-4 minutes. The other change I made was using 1 tsp dried thyme. I am sure it is better with fresh but my husband and I still loved this side dish.

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Reviewer:

NJSS2000

Reviewed: Jun. 19, 2011

This is one of my favorite methods to prepare green beans, fresh from the garden or frozen from the previous season's bounty. If I'm in a wash-one-less-pot mood, I often just let the beans steam in the covered saute pan, then remove the lid, amp up the heat and allow the beans to caramelized a bit in the browned butter. I've found that mincing the thyme is optional as whole sprigs will perfume the dish and drop some leaves as they cook with the beans. Even though 'regular' thyme is really good in this dish, lemon thyme is fantastic.

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Reviewer:

Nicolette

Reviewed: Apr. 24, 2011

I made this dish for a Valentine's Dinner Party for 12 people. I used Trader Joe's frozen green beans - it was great - everyone loved it.

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Reviewer:

Carol Curry

Reviewed: Oct. 23, 2010

I brought this dish to a house warming and it went over really well. I have also made it with pecans when I had no almonds and it was really good too.

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Reviewer:

TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Jul. 16, 2010

I used butter and followed the original recipe. It was great!

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Reviewer:

jbtvs

Reviewed: Jul. 1, 2010

I really liked this recipe. I made it with fresh thyme just as the recipe stated. The only thing I changed was to use a tablespoon of olive oil and a tiny bit of butter instead of butter only.

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Reviewer:

Kara

Reviewed: Jun. 19, 2010

I goofed up and mistakenly used tarragon instead of thyme, but I'm sure this is just as good using either. I do like the fresh herb taste, herbs not generally something I use to season green beans. I just cooked them a little differently - not knowing when we would be eating supper, I cooked them ahead of time in boiling, salted water for about 5 minutes, then shocked them in ice water. Drained them and they were ready to go whenever I was ready for them. All they needed at that point was to be heated through with the thyme and butter, and they were cooked to perfection. I used sliced rather than slivered almonds and they were easy enough to toast on a paper plate in the microwave. Thyme or tarragon, Hubs and I both enjoyed this.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 9, 2010

Made these today for Mother's Day, DH loved them, my oldest daughter thought they were good, but my youngest thought they were "too hot", the only change I think I'll make is to cut to 1/4 tsp of pepper. Personally, I like things with a "bite" and thought these were great!

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Reviewer:

Cathy K

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Keansburg, New Jersey, USA

Reviewed: Apr. 6, 2010

These beans were great at a holiday dinner. I piled the beans on top of a steamer in a large saucepan, nearly reaching the lid. You may think they look unworkable that way, but they should get cooked evenly with good steam. Be sure to test the beans a couple times while steaming to make sure they're not cooked too much; you want them still crisp before you put them in the pan for the last 5 minutes (10 minutes of steaming worked well). 1 tsp of dried thyme is a good substitute for fresh.

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3 users found this review helpful