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These green beans are quick and delicious.  You may think of green beans almondine, but this isn’t quite them.  Way more garlic. They’re superb with fish and chicken, but personally, The Goddess could simply eat bowls and bowls of these, with nothing else.  So good.  And they’re easy, too.

Here I sautéd them, but you may oven-roast them.  The texture is a bit different, but both are delicious.  I grate the garlic, because I want a real hit of garlic flavor, and though I chopped the almonds here, I usually leave them whole.  More crunch per bite!  Marcona almonds are from Spain.  They are round-ish, have a buttery flavor and terrific crunch.  Use them, if you can find them, but slivered almonds will do nicely, in a pinch.

Green Beans, Spanish-Style with Garlic and Marcona Almonds

  • Servings: 4-6
  • Difficulty: Very Easy
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  • 1 pound thin green beans, cleaned (I use haricots verts)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • Large pinch kosher salt
  • 3-6 cloves garlic, grated
  • 1/2 cup marcona almonds (you may use regular slivered almonds)
  • Sweet smoked paprika, to dust (optional)

Wash the beans and drain well, or leave some water clinging to them.  If you do the latter, you may not need the water.  Place in a heavy-bottomed skillet (cast iron works well), drizzle with the oil and toss to coat the beans well with the oil.  Pour the water, if using, along the edge of the skillet.  Place the pan over medium-high heat, cover loosely and cook for about 1 minute.  Remove the cover, toss, recover and continue to cook until you hear a sizzle; the water will have evaporated.  Lower the heat, toss the beans again, cover and continue to cook until almost done, about 3-4 minutes.  Grated the garlic over the beans, sprinkle with salt; toss to distribute the garlic and continue to cook for about 1 minute.  Remove from the heat; let stand for 1 minute.  Drop the almonds on top, and dust with the paprika, if using; toss and serve immediately.

NOTE:  Marcona almonds are from Spain.  They are sometimes flavored, and usually they are toasted and salted.  They are rounder, and richer tasting than regular almonds, though you may substitute toasted slivered almonds.

Green Beans, Spanish-Style with Garlic and Marcona Almonds Recipe©Marcia Lahens 2019.  All rights reserved.