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Summer Beans with Preserved Lemon, Almonds, and Rosemary





Yields
Makes about 6 servings



Total Time
35 mins

Serve these beans at room temperature or chilled as a summery salad.

Summer Beans with Preserved Lemon, Almonds, and Rosemary




Lisa Romerein
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories108
% Daily Value *
Total Fat 7.8g10%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 2204mg96%
Total Carbohydrate 10g4%

Dietary Fiber 2.8g10%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.