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Black Pepper
1 Tbsp Butter (Vegan Butter optional)
1 Tbsp plus 2 tsp Olive Oil
12 oz Green Beans, trimmed
2 Shallots, thinly sliced
Sea Salt
¼ cup Roughly Chopped Almonds
Bring pot of salted water to boil over high heat. Add green beans and cook 2 to 3 minutes. Drain and immediately transfer to bowl of salted ice water to stop cooking. When cool, drain and set aside.
In large sauté pan over medium heat, melt butter with 1 tablespoon olive oil. Add shallots and season with sea salt and pepper. Cook 6 minutes, stirring occasionally, until shallots begin to brown. Reduce heat to medium-low and cook 6 minutes more, stirring occasionally, until shallots caramelize. Stir in almonds; then transfer to a plate.
In same pan over medium-high heat, add 1 teaspoon olive oil. Add green beans, season with sea salt and pepper and cook 3 to 4 minutes, stirring occasionally, until heated through and lightly browned. Transfer to platter and top with shallot almond mixture.
