Photo: John Autry; Styling: Mindi Shapiro
Total Time
21 Mins
Yield
4 servings

Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

How to Make It

Step 1

Cook beans 5 minutes or until crisp-tender in boiling water with 1 3/8 teaspoons salt. Drain and plunge beans into ice water. Drain and pat dry.

Step 2

Combine remaining 1/8 teaspoon salt, chives, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among 4 plates; top each serving with 1 1/2 teaspoons almonds.

Frasca Food and Wine, Boulder

Ratings & Reviews

lilsnack8's Review

dory92064
August 23, 2011
Outstanding. Made as written.

8stringfan's Review

dschid
June 06, 2011
Not bad. I can't say it's blindingly brilliant, but it's fairly quick and easy and makes an acceptable side dish. I used crema mexicana because there was no creme fraiche in two stores. Seems like a fine sub. Basically this comes out like a green bean salad. I thought it was a decent side for a summer BBQ plate featuring grilled pork tenderloin, corn on the cob, and corn muffins.

dschid's Review

kiall1
January 10, 2011
After reading the reviews, I was excited to try this. I even bought the creme fraiche. I made it exactly as written, but was disappointed. It was extremely bland. I think if I made it again, I would at least double the mustard.

kiall1's Review

lilsnack8
September 02, 2010
Excellent! Served with Herb & Lemon Roasted Striped Bass (Aug 2010), which was outstanding. I prepped everything earlier in the day, then threw it all together 15 minutes before serving.

nhbrowneyedgirl's Review

8stringfan
July 29, 2010
I, too used sour cream, which I had on hand, and agree that it was a keeper. I bought the beans at the farmer's market and bought 2 varieties and mixed them together. Yum.

dory92064's Review

nhbrowneyedgirl
July 13, 2010
Very good. Only change was to use sour cream instead of creme fraiche. Great flavor and so simple to prepare. Definitely a keeper. Served with B.A. Halibut Fish Sticks, with CL Bacon-Tomato Butter and roasted fingerling potatoes.