Summer Beans with Preserved Lemon, Almonds, and Rosemary

Lisa Romerein

Serve these beans at room temperature or chilled as a summery salad.

Yield: Makes about 6 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 65%
  • Protein: 3.1g
  • Fat: 7.8g
  • Saturated fat: 1g
  • Carbohydrate: 10g
  • Fiber: 2.8g
  • Sodium: 2204mg
  • Cholesterol: 0.0mg

Ingredients

  • 1/4 cup sliced almonds
  • 1 1/2 pounds green, yellow, or purple beans
  • 3 or 4 wedges Preserved Lemon (see notes)
  • 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. 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. 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. 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. 4. Just before serving, mix in almonds.
  5. 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.

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