Extremaduran-style Almond Green Beans

Ingredients

In this Extremaduran adaptation, we replace the traditional Polish ingredients with those commonly found in Extremaduran cuisine. The original recipe calls for butter, which we substitute with olive oil, a staple in Extremaduran cooking. Additionally, we incorporate local herbs and spices to infuse the dish with the unique flavors of the region. The use of toasted almonds adds a distinct crunch and nuttiness, giving the dish an Extremaduran twist. We alse have the original recipe for Fasolka z migdałami, so you can check it out.

• 500g (1.1 lb) fresh green beans 500g (1.1 lb) fresh green beans
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 100g (3.5 oz) toasted almonds, roughly chopped 100g (3.5 oz) toasted almonds, roughly chopped
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 1.5g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 6g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Trim the ends of the green beans and blanch them in boiling salted water for 3 minutes. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the blanched green beans to the skillet and stir well to coat them with the onion and garlic mixture.
4. 4.
   Sprinkle the smoked paprika and ground cumin over the green beans, and season with salt and pepper to taste. Stir to combine.
5. 5.
   Cook the green beans over medium heat for 5-7 minutes, or until they are tender but still retain their crispness.
6. 6.
   Remove the skillet from heat and sprinkle the toasted almonds over the green beans. Toss gently to incorporate the almonds.
7. 7.
   Transfer the Extremaduran-style Almond Green Beans to a serving dish and serve hot.

Treat your ingredients with care...

• Green beans — Make sure to blanch the green beans for just the right amount of time to retain their vibrant color and crisp texture.
• Toasted almonds — Toast the almonds until they are golden brown to bring out their nutty flavor and add a delightful crunch to the dish.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the dish before serving.
• If you prefer a spicier version, sprinkle some chili flakes over the green beans along with the smoked paprika and cumin.
• Experiment with different varieties of almonds, such as Marcona almonds, to add a unique twist to the dish.
• Serve the Extremaduran-style Almond Green Beans as a side dish to grilled meats or roasted chicken for a complete meal.
• Leftovers can be enjoyed cold as a refreshing salad the next day.

Serving advice

Serve the Extremaduran-style Almond Green Beans hot as a side dish or as a main course accompanied by crusty bread. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

Arrange the green beans neatly on a platter, ensuring the vibrant colors are showcased. Sprinkle the chopped toasted almonds over the top, creating an enticing visual contrast. Serve the dish in a rustic-style bowl or on a wooden serving board to enhance the Extremaduran culinary experience.