Green & Yellow Wax 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.
Ingredients:
2 tablespoons olive oil
2 large shallots, chopped
1/2 teaspoon smoked Spanish paprika
1/2 cup water
1 pound green and/or yellow 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
Preparation:
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 courtesy of Lorna Sass, 2008
