Summer Beans with Preserved Lemon, Almonds, and Rosemary

Name: Summer Beans with Preserved Lemon, Almonds, and Rosemary
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 1 or 2 cloves garlic, minced; 2 Tbsps finely chopped fresh rosemary leaves; 3 or 4 wedges Preserved Lemon (see notes); 680 grams green, yellow, or purple beans; 2 Tbsps extra-virgin olive oil; 6 servings Salt and freshly ground black pepper

Summer Beans with Preserved Lemon, Almonds, and Rosemary might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 237 calories, 12g of protein, and 8g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. If you have purple beans, cloves garlic, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a 5- to 6-quart pan over medium-low heat, toast almonds, stirring until golden, 5 to 8 minutes.

Ingredients you will need

Almonds

Toast

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Add about 2 quarts water to pan and bring to a boil over high heat. Meanwhile, rinse beans and trim off stem ends.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Add beans to boiling water and cook just until barely tender to bite, 3 to 6 minutes.

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Beans

Water

Drain and rinse with cold water until cool.

Ingredients you will need

Water

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.

Ingredients you will need

Lemon