Serious Eats: Recipes
Sautéed Spicy Green Beans and Tomatoes
The following recipe is from the April 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
What I really love about this recipe for Sautéed Spicy Green Beans and Tomatoes from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is that it takes a tired old dish like green beans almondine and turns it into something both modern and exciting—if you're one to get worked up about green beans.
Adapted from Edible Toronto magazine, the green beans and almonds are still there, but they're gussied up with a warm and slightly spicy combination of cumin, coriander, cayenne, and cinnamon, as well as some sweetly caramelized onions and barely cooked cherry tomatoes. Once all the elements of the dish come together, the spices, nuts, and tomatoes make for a dish that tastes almost Indian—worlds away from those bland, overcooked beans that are normally associated with slivered almonds.