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I don't usually think much about green beans until the gorgeous yellow wax beans
appear in my local farmers market. Although the yellow and green specimens are
in separate bins, I love buying some of each and steaming them together for a
simple vegetable side dish or a refreshingly crunchy summer salad.
When I was a kid, we called green beans string beans, but as
far as I can tell, the strings have been hybridized out of the ones I
encounter. Next time I'm at the market, I'm planning to ask the farmer,
"Whatever happened to those strings?" I'm sure the answer is available on the
internet, but I'd rather find out the old-fashioned way.
Green Beans with Smoked Paprika and Almonds
Serves 4
Here are green beans with a Spanish accent. I am very happy that smoked
paprika is now readily available; no kitchen should be without this mildly hot,
flavor-packed spice. You can serve this side dish hot or at room temperature.
- 2 tablespoons olive oil
- 2 large shallots, chopped
- 1/2 teaspoon smoked Spanish paprika
- 1/2 cup water
- 1 pound green and/or yellow string beans, trimmed and cut into 1 1/2-inch bits
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 1/3 cup toasted, salted almonds, chopped
Heat 1 tablespoon of the oil in a large skillet. Add the shallots and cook
over medium heat until limp, stirring occasionally, 2 to 3 minutes. Stir in
the paprika and cook another 30 seconds.
Add the water and bring to a boil. Add the beans and sprinkle them with salt.
Cover and cook over medium-high heat until the beans are tender but still
sprightly green, 3 to 5 minutes. Drain.
Set the beans in a bowl and toss in the remaining tablespoon of olive oil, the rosemary, and
the almonds. Add more salt, if needed. Serve warm or at room temperature.
Recipe copyright, Lorna Sass, 2008
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