Green Beans Amandine

1. 1

   Set up an ice bath; set aside.

2. 2

   Put the water in a large pot and bring to a boil.

3. 3

   Dissolve the salt in the water and turn off the heat.

4. 4

   Pour the brine into a metal bowl set over the ice bath to cool.

5. 5

   Place the beans in the cooled brine and let them soak for 10 minutes.

6. 6

   While the beans are soaking, bring a large pot of water to a boil over high heat and set up another ice bath.

7. 7

   Remove the beans and arrange them in vacuum-seal or zip-top bags.

8. 8

   Make sure the beans are not more than two layers thick.

9. 9

   Vacuum seal the bags, or close the zip-top bags while squeezing out as much air as possible, and then cook them in the boiling water for 2 1/2 minutes.

10. 10

    Transfer the bags to the ice water bath and let the beans cool completely.

11. 11

    They can be stored in an airtight container for up to 3 days.

12. 12

    Combine the almonds, feta, water, and yogurt in a blender and puree until smooth.

13. 13

    Strain the mixture to make sure any coarse particles are removed.

14. 14

    Place the beans in a serving bowl, pour in the dressing, and toss to coat evenly.

* Per serving · 4 servings · Values may vary.

No additional tips available.