Green bean side dishes are a versatile and crowd pleasing part of any meal. This recipe calls for blanching and shocking fresh green beans, two techniques that were covered in this lesson. Once blanched and shocked, the beans will keep for up to 3 days in the refrigerator. For serving they are quickly reheated in a skillet with a little water and then finished with brown butter and toasted almonds. This side dish is simple enough for a weeknight yet elegant enough to serve to company. It's a perfect accompaniment to almost any main dish, from sautéed fish fillets to roasted chicken to a seared steak.