Summer Beans with Preserved Lemon, Almonds, and Rosemary

Summer Beans with Preserved Lemon, Almonds, and Rosemary Recipe
Lisa Romerein
Serve these beans at room temperature or chilled as a summery salad.

Yield:

Makes about 6 servings

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 108
Caloriesfromfat 65 %
Protein 3.1 g
Fat 7.8 g
Satfat 1 g
Carbohydrate 10 g
Fiber 2.8 g
Sodium 2204 mg
Cholesterol 0.0 mg

Ingredients

1/4 cup sliced almonds
1 1/2 pounds green, yellow, or purple beans
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil
1 or 2 cloves garlic, minced
Salt and freshly ground black pepper

Preparation

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 to bite, 3 to 6 minutes. Drain and rinse with cold water until cool.

3. Rinse preserved lemon thoroughly under running water; discard seeds and pulp. Finely chop lemon and put in a large bowl. Stir in rosemary, olive oil, and garlic, then add beans and salt and pepper to taste.

4. Just before serving, mix in almonds.

Note: Nutritional analysis is per serving.

Note:

You can buy preserved lemons in specialty food stores, or you can make your own (prepare them at least two weeks before using). You can make the salad through step 3 up to 6 hours ahead; cover and chill.

Jesse Z. Cool,

Flea St. Cafe, Menlo Park, CA,

May 2006
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