Algerian
Green Beans with Almonds
Karen Kolling,
California, USA
This is a variation on an Algerian recipe from Rose Dosti's Middle
Eastern Cooking.
Since when is North Africa in the Middle East?
You may well ask.
(serves 4)
- 1 lb fresh green beans
- 4 cups water, salted
- 3 Tbsp peanut oil
- 1 clove garlic, mashed
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp ground cloves
- 1 Tbsp slivered almonds
(1) Clean and trim green beans.
Simmer in lightly salted water until just tender, about 30-45 minutes.
Drain and put in serving dish.
(2) Put remaining ingredients (except almonds) in a saucepan over
medium heat and cook for two minutes, stirring constantly.
Add the almonds and stir briefly to coat.
(3) Pour the oil mixture over the green beans and toss gently
until beans are thoroughly coated. Serve warm.
NOTES Canned green beans are not an acceptable substitute in this
recipe.
Powdered garlic is probably OK.
RATING Difficulty: easy.
Time: 10 minutes preparation, 50 minutes cooking.
Precision: approximate measurement OK.
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