Beans with lemon & almonds
"Beans almandine" was a popular vegetable side dish in our household when I was growing up. It is easy to prepare, looks impressive and the crunch of the almonds contrasts well with the tender beans. Adding the lemon zest gives the dish a little something extra.
- 500g green beans
- 1/2 cup slivered almonds
- 2 tablespoons olive oil
- Zest or finely grated rind of 1 lemon
Heat the oil in a frying pan over a medium to high heat. Add the almonds and fry until golden brown. Bring a large saucepan of water to the boil, add the beans and cook for 5-8 minutes until tender. Drain beans in a colander and toss with the olive oil and toasted almonds. Place in a serving dish and top with lemon zest. Serve immediately.
- To avoid beans turning that unappetising olive-green colour, cook in heaps of water with the lid off the saucepan.