Sauteed Spicy Green Beans and Tomatoes

Lest you think my life is all desserts lately, I've actually been eating pretty well. I've been battling a cold the last few days and strangely, I've been craving vegetables a lot. I'm always looking for new ways to enjoy the bounty of each season so when this recipe arrived in my inbox courtesy of Serious Eats. I quickly ran out and picked the best green beans I could find. I detest soggy vegetables so this is right up my alley. The green beans stay crisp and firm after a very quick blanch and ice bath and pair well with juicy tomatoes and crunchy almonds. The spices give this a warm gentle heat and make what could easily be a ho hum dish, something extraordinary. Plus, it's really beautiful to look at and as they say, we eat with our eyes first, right?


Sauteed Spicy Green Beans and Tomatoes
(Adapted from Edible: A Celebration of Local Foods)




Makes 2 servings

8 ounces green beans, stem end trimmed and cut into 2-3 inch pieces
2 teaspoons extra-virgin olive oil
1/2 small onion, thinly sliced
2 cloves garlic, very finely chopped
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground coriander
Dash ground cinnamon
Dash ground cayenne
15 cherry or grape tomatoes, halved
2 tablespoons sliced almonds or pine nuts, toasted

Fill a large bowl with water and ice and set aside. In a large saucepan of boiling salted water, add the green beans. Bring back to a boil and cook for 1 minute. Drain the beans, then plunge into the ice water. Remove the beans after 1 minute; drain and set aside.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Stir in the garlic, cumin, salt, pepper, coriander, and the cinnamon and cayenne and cook for 1 minute. Add the green beans and stir to coat well with the onion and seasonings. Cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring occasionally, until softened, about 2 minutes.

Place the vegetables onto a serving dish. Sprinkle with the toasted almonds. Serve hot or at room temperature.

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