How To Make Long Beans with Brown-Butter Emulsion - Best Recipe | Charleston Magazine
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Ingredients
- 2 lbs. long beans, stems snapped off
- 1 cup low-sodium chicken stock
- 8 oz. unsalted butter, diced
- 3/4 cup canola oil
- 2 tsp. champagne vinegar
- Kosher salt
- Freshly ground black pepper
- 1/2 cup sliced almonds, toasted
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