Sautéed Spicy Green Beans & Tomatoes
From Edible: A Celebration of Local Foods
courtesy of Edible Toronto



1 lb. green beans, stem end trimmed

¼ cup slivered almonds or pine nuts

3 tablespoons extra virgin olive oil

1 small onion, thinly sliced

2 cloves of garlic, very finely chopped

½ teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground coriander

1/8 teaspoon ground cinnamon, optional

1/8 teaspoon ground cayenne, optional

15 cherry or grape tomatoes, halved

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

In a large sauce pan or skillet, add the almonds and cook over medium heat, tossing often until fragrant and golden, 4 to 5 minutes. Place the almonds onto a plate; set aside. Wipe the pan clean.

In the same sauté pan or skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until slightly golden, 6 to 7 minutes. Stir in the garlic, cumin, salt, pepper, coriander, and the cinnamon and cayenne, if using, 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. Serve hot or at room temperature. Yields 4 servings.