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Category: Beans
Prep Time: Cook Time: Total Time:
Salt
1 lbs string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
Salt
4 to 5 cloves garlic, smashed
1 inch piece ginger, grated
1/2 tsp dried red chili flakes
1/4 cup red wine vinegar
Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing. Serve on a platter and scatter the top with the toasted almonds.
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TANGY ALMOND GARLIC STRING BEANS
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Category: Beans
Prep Time: Cook Time: Total Time:
Salt
1 lbs string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
Salt
4 to 5 cloves garlic, smashed
1 inch piece ginger, grated
1/2 tsp dried red chili flakes
1/4 cup red wine vinegar
Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing. Serve on a platter and scatter the top with the toasted almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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