This recipe appears in:In Season: Green Beans
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.
- 1 pound green beans, stem end trimmed
- 1/4 cup slivered almonds or pine nuts
- 3 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, very finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon, optional
- 1/8 teaspoon ground cayenne, optional
- 15 cherry or grape tomatoes, halved
Fill a large bowl with water and ice; set aside. In a large saucepan of boiling salted water, add the green beans. Bring back to a boil and cook for 1 minute. In a colander, drain the beans, then plunge into the ice water. Remove the beans after 1 minute; drain and set aside.
In a large sauté pan or skillet, add the almonds and cook over medium heat, tossing often until fragrant and golden, 4 to 5 minutes. Place the almonds onto a plate; set aside. Wipe the pan clean.
In the same sauté pan or skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Stir in the garlic, cumin, salt, pepper, coriander, and the cinnamon and cayenne, if using, and cook for 1 minute. Add the green beans and stir to coat well with the onion and seasonings. Cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring occasionally, until softened, about 2 minutes.
Place the vegetables onto a serving dish. Sprinkle with the toasted almonds. Serve hot or at room temperature.