Green Beans With Olives Raisins And Almonds Recipes

GREEN BEANS WITH OLIVES

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
• Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.

GREEN BEANS WITH TOASTED ALMONDS

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

GREEN BEANS WITH ALMONDS

Steps:

• Remove both ends of beans, break in half, and wash thoroughly.
• Place in a large pot and add water 3 to 4 inches from the top. Add bacon and cook until tender.
• Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds and toss. Serve Hot.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

GREEN BEANS WITH OLIVES, RAISINS AND ALMONDS

Steps:

• Chop beans into 2-inch pieces. Place beans in a skillet and add boiling water to cover. Cook beans in boiling water 3 to 4 minutes, add raisins to pan and cook 2 minutes more to plump up the raisins. Drain beans and raisins. Place skillet back on the stove over medium high heat. Add extra-virgin olive oil to skillet then drained beans and raisins. Add olives to the pan and warm them through. Toss beans, raisins and olives with almonds and turn off heat. Season the beans with salt and pepper, to taste. Transfer beans to a serving dish.

RATATOUILLE WITH FETA, GREEN OLIVES, AND ALMONDS

Steps:

• Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients.
• Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.
• To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.