绿豆砂锅，几乎烧毁了杏仁

预热烤箱至350°F。将杏仁涂在有框烤盘上的均匀层中。在预热的烤箱中烘烤，直到内外烤12到15分钟。让稍微冷却约5分钟。切碎并放在一边。（请勿关闭烤箱。）

把一大罐盐水煮沸/ high. Add green beans; cook, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat. Using a slotted spoon, transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well, and pat dry; set aside. Discard water in pot; wipe pot clean.

将黄油和2汤匙油加入锅中；用培养基煮至黄油融化。加入洋葱，大蒜和1 1/2茶匙盐；煮，偶尔搅拌，直至变软并呈褐色，8至10分钟。搅拌库存底座和碎红辣椒；煮30秒，偶尔搅拌。加入面粉；煮，不断搅拌，直到混合物冒泡，大约2分钟。逐渐搅拌牛奶和2杯水；在中高处煮沸。 Reduce heat to medium-low; simmer, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat; whisk in vinegar. Fold in green beans, black pepper, and remaining 1 1/2 teaspoons salt.

用黄油涂3夸脱的烤盘；将绿豆混合物均匀地汤匙。一起搅拌切碎的杏仁，panko和剩余的1汤匙油。均匀地撒在绿豆混合物上。在350°F烘烤，直到砂锅冒泡，杏仁深烤20至25分钟。从烤箱中取出；静置10分钟。