Summer Beans with Preserved Lemon, Almonds, and Rosemary

Summer Beans with Preserved Lemon, Almonds, and Rosemary
Photo by Lisa Romerein

Ingredients

  • 1 or 2 cloves garlic, minced
  • ¼ cup sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ pounds green, yellow, or purple beans
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 3 or 4 wedges Preserved Lemon (see notes)
  • Salt and freshly ground black pepper

1. In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes. Remove from pan. 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...

View full recipe at My Recipes

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