Spicy Green Beans with Almonds (Judías Verdes)
Serves 4 to 6
This recipe for Spicy Green Beans with Almonds is a brilliant way to serve tiny stringless French green beans, or haricots verts, which are so tender they require only topping, not tailing, and cook in a flash.
- 1 pound tiny green beans
- 4 tablespoons sliced almonds
- 2 tablespoons olive oil
- ½ teaspoon powdered cumin
- 1 teaspoon pimentón (Spanish smoked paprika)
- Kosher salt, to taste
- Juice of 1 lemon
Cook the beans in boiling water until crisp-tender, 2 to 5 minutes depending on size. Drain.
Meanwhile, sauté the almonds in the olive oil over medium-low heat for a few seconds until they start to turn golden. (Be watchful as they burn easily.) Remove from the heat and season with cumin, pimentón and salt to taste. Pour the lemon juice on top and mix well. Add the drained green beans to the skillet and toss to combine. Serve warm.
Nutrition Analysis: 90 cal, 7 g fat, 0 mg chol, 5 mg sodium, 7 g carbs, 3 g fiber, 3 g sugar, 2 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.
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