Summer Beans with Preserved Lemon, Almonds, and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these beans at room temperature or chilled as a summery salad. Ingredients:
1/4 cup sliced almonds |
1 1/2 pounds green, yellow, or purple beans |
3 or 4 wedges preserved lemon (see notes) |
2 tablespoons finely chopped fresh rosemary leaves |
2 tablespoons extra-virgin olive oil |
1 or 2 cloves garlic, minced |
salt and freshly ground black pepper |
Directions:
1. In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan.
2. Add about 2 quarts water to pan and bring to a boil over high heat. Meanwhile, rinse beans and trim off stem ends. Add beans to boiling water and cook just until barely tender to bite, 3 to 6 minutes. Drain and rinse with cold water until cool.
3. Rinse preserved lemon thoroughly under running water; discard seeds and pulp. Finely chop lemon and put in a large bowl. Stir in rosemary, olive oil, and garlic, then add beans and salt and pepper to taste.
4. Just before serving, mix in almonds.
5. Note: Nutritional analysis is per serving.
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