269: Almond-Dusted Green Beans

Almond-Dusted Green Beans 1

Almond-Dusted Green Beans (PDF)
Recipe 269 of 365

Green beans, butter, and almonds are a fairly typical combination. Here’s something similar, done in a not-so-typical way: The green beans are coated with olive oil and chopped garlic, then sprinkled with almond meal and roasted in a hot oven. The texture is unique, and it’s a quick side dish that’s convenient if you already have something in the oven.

Find almond meal at Trader Joe’s, or make it by grinding almonds in a food processor until finely chopped but not yet buttery.

TIME: 10 minutes active time
MAKES: 4 servings

1 pound green beans, trimmed and dried
1 tablespoon olive oil
1 clove garlic, very finely chopped
1/4 cup almond meal
Salt and freshly ground pepper

Preheat the oven to 450 degrees.

Place the green beans in a mixing bowl. Add the oil and garlic, and toss to coat. Add the almond meal, and mix again to coat all the beans evenly. Spread the beans out on a parchment-covered baking sheet, season with salt and pepper, and bake on the upper rack of the oven for 20 minutes, or until al dente. Serve immediately.



Filed under recipe, side dish, vegetables

4 responses to “269: Almond-Dusted Green Beans

  1. Rachel H.

    I’m very tempted to pick up some almond meal on my next trip to TJ’s. I would definitely do it if you could offer some other recipes with ideas on what to do with the REST of the bag. I assume one bag has a lot more than 1/4 cup.

    Also, a recipe request for next time you bust out the ice cream maker: cinnamon ice cream with a smooth texture. All the recipes I’ve seen call for ground cinnamon, but I find I can feel the cinnamon grit in the ice cream. I’ve seen cinnamon oil at Christina’s in Inman Sq, but I don’t know how that flavor compares to ground. Also, I’ve thought of simmering the milk with cinnamon sticks for a while and then removing them but I have no idea how many I would need for a strong enough flavor.

  2. I just opened my bag, too, so I’ll figure out what to do with the rest – yes, the bags are big. In the meantime, keep it sealed and frozen.

    ICE cream? You must be in New England, where I hear it’s still summer. But if it heats back up in Seattle, you’re on. (But yes, perhaps a combo of the oil and 3 or 4 sticks simmered in the cream would work.)

  3. Cheryl

    These are excellent, Jess. I made them for dinner last night and couldn’t stop eating them. Something about the sweet, buttery almonds and the salt (I used a good bit) really worked for me (and my son Alex, who, oddly, loves all veggies). Super tasty, easy recipe — as always!

  4. Brooke

    I did this by steaming the beans and then sprinkling with almond meal then a drizzle of oil and salt, I skipped the garlic and it was fantastic. They are so satisfying. The texture is divine.

    Afterwards I googled and found your blog.. we must be on the same wavelength.

    -Brooke in Seattle

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