Green Bean Amandine

Ingredients

• 1 cup almonds lightly toasted sliced
• 1 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 1 teaspoon rosemary leaves fresh coarsely chopped
• 2 cloves garlic minced peeled
• 3 pounds green beans trimmed
• 0.5 cup cup heavy whipping cream 
• 1.5 teaspoons kosher salt 
• 0.5 cup chicken broth low-sodium
• 0.5 cup red-wine vinegar 
• 0.3 cup shallots sliced
• 2 tablespoons butter unsalted
• 1 cup cheddar cheese white extra-sharp freshly grated

Equipment

• frying pan
• oven
• baking pan
• wok
• tongs

Directions

1. Preheat the oven to 375°F.
2. In a large sauté pan or wok over moderate heat, warm the oil.
3. Add the shallots and sauté, stirring occasionally, for 2 minutes.
4. Add the garlic and sauté, stirring occasionally, for 1 minute.
5. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute.
6. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.
7. Add the heavy cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes.
8. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.
9. Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.