Haricots verts w/poppy seeds, lemon, and almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh haricots verts |
| Or fresh green beans | ||
| Washed,, tough ends removed | ||
| ¼ | cup | Sliced almonds |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Poppy seeds |
| ¼ | teaspoon | Red pepper flakes |
| Juice of 1 lemon | ||
| Salt and pepper to taste | ||
Directions
Bring enough cold water to cover the haricots verts to a boil in a large saute pan. Add the haricots verts and blanch for 3 min. Drain well.
Spread the almonds in a large saute pan over low heat and toast gently, stirring constantly, until they turn a light golden brown.
Add the oil, poppy seeds, red pepper flakes, and haricots verts, and saute for 1 min over medium-high heat, stirring to mix well. Remove from heat. Add l and salt and pepper and serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 31
Submitted By DIANE LAZARUS On 11-24-95
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