Green Beans With Tomatoes And Almonds Food

1-PAN GARLICKY GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Heat a large rimmed skillet over medium heat. Once hot, add almonds and salt and toast for 4-5 minutes, stirring frequently, until toasted. Watch closely and be careful not to burn. Then remove from pan and set aside.
• Rinse and dry the green beans and remove any stems or rough ends with a knife or scissors.
• Heat the same large rimmed skillet from earlier over medium-high heat. Once hot, add the oil. Wait 1 minute for the oil to get hot, then add green beans. Season generously with salt and pepper (as the recipe is written, we recommend starting with 1/2 tsp sea salt and 1/4 tsp black pepper and working your way up from there).
• Cover and cook for about 8 minutes, stirring / tossing occasionally. You want the heat to remain high and the cover tight so the green beans get browned but also tender. Turn down heat slightly if they're close to burning.
• In the last few minutes of cooking, add the minced garlic and butter and toss to coat. Cook for 1-2 minutes more, tossing frequently until garlic is fragrant and the green beans are golden brown and tender. Add the almonds and toss.
• Serve immediately. Best when fresh. Store leftovers covered up to 2-3 days in the refrigerator (not freezer friendly). Reheat on the stovetop over medium heat until hot.

GREEN BEANS WITH TOMATOES

Steps:

• Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
• Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

GREEN BEANS WITH TOMATOES

Steps:

• Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

GREEN BEANS WITH ALMONDS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.

GREEN BEANS WITH SUN-DRIED TOMATOES AND ALMONDS

Steps:

• In a large saucepan of boiling salted water,cook beans until bright green and tender crisp, about 2 minutes.
• Drain well and toss with olive oil, tomatoes, salt and pepper.
• Transfer to a platter and sprinkle with almonds.

GREEN BEANS WITH TOASTED ALMONDS

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

GREEN BEANS AND TOMATOES

Steps:

• Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
• Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
• Cover the pot, reduce the heat to low and simmer for 1 hour.

GREEN BEANS WITH TOMATOES AND ALMONDS

Steps:

• In a large saucepan of boiling salted water, cook beans until bright green and tender crisp, about 2 minutes.
• Drain and toss with olive oil, tomatoes, pepper and salt.
• Transfer to platter and sprinkle with almonds.

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

GREEN BEANS WITH ALMONDS

Steps:

• Clean and trim green beans.
• Simmer in lightly salted water until just tender, about 10 minutes.
• Drain and rinse in cold water to keep the color bright; set aside.
• Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly.
• Add green beans and almonds and stir briefly to coat.

GREEN BEANS AND ALMONDS

Steps:

• Heat oil in skillet.
• Add onion and garlic and saute until golden brown.
• Add green beans and cook slowly until hot.
• Season with salt and pepper.
• Stir in almonds.
• Sprinkle with cheese just before serving.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO

Steps:

• Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
• Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
• Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
• Do ahead
• Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.