Usually available out of season at markets such as Trader Joe’s, tiny green beans called haricots verts cook fast and are at their best when slightly crunchy. They should be topped but not tailed—this variety does not have tough strings, so the curly tails are tender. This recipe is a nice change from the standard green bean casserole, which presents challenges for the gluten-free cook.
- 1 pound tiny green beans or haricots verts
- 2 tablespoons olive oil
- 3 tablespoons dry-roasted, unsalted sliced almonds
- Freshly ground black pepper to taste
- ½ to 1 teaspoon Hawaiian red or Himalayan pink sea salt crystals
Steam beans for 3 minutes. Drain, plunge into cold water to stop the cooking and set the color, and drain again. Toss with half the olive oil, cool and refrigerate.
Just before serving, heat the remaining oil in a wide nonstick skillet, add the almonds, and fry for a few seconds to brown lightly. Add the beans and black pepper, and toss until heated through. Transfer to a heated serving dish and sprinkle lightly with the salt.
Nutrition Analysis: 90 cal, 7 g fat, 0 mg chol, 130 mg sodium, 6 g carbs, 3 g fiber, 3 g sugar, 2 g protein.
The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cook and Gluten-Free Italian.