Summer Beans with Preserved Lemon, Almonds, and Rosemary
Lisa Romerein
Serve these beans at room temperature or chilled as a summery salad.
How to Make It
Step 1
1
In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan.
Step 2
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.
Step 3
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.
Step 4
4
Just before serving, mix in almonds.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1/4 cup sliced almonds
1 1/2 pounds green, yellow, or purple beans
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
Step 1
1
In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan.
Step 2
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.
Step 3
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.
Step 4
4
Just before serving, mix in almonds.
Step 5
5
Note: Nutritional analysis is per serving.
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