Sauteed Spicy Green Beans and Tomatoes

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; 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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