Beans are in season! Green, yellow, purple… Most people like fresh beans and this is a very quick, simple yet delicious way of preparing them, and the toasted almonds add such a nice crunch. A very French way of cooking green beans. Done in about 10-15 minutes.
Bon appétit!
ECP xo
Lemon, garlic and Dijon mustard green beans and tomatoes (4 servings)
- 1 lb organic green beans, ends trimmed on one side (only cut the side that was attached to the plant)
- 1 organic tomato, cut in chunks
- a handful raw organic almonds
- 1/2 lemon, juiced (you could substitute with some organic white wine)
- 1 tsp Dijon or grainy mustard
- 3-4 garlic cloves, minced
- Good quality extra-virgin olive oil
Warm a large pan over medium heat (no oil in it). Once the pan is hot, add the almonds and cover. Mix around a few times to make sure they don’t burn. You just want to lightly roast them. This should only take 3-4 minutes. Put aside in a plate.
In the same hot pan, add a good drizzle of olive oil and the green beans, stir and cover with a lid; let cook for about 3-4 minutes, stirring once or twice during that time. Add the minced garlic, stir, cover, and let cook for 1-2 more minutes (stir once or twice during).
Then add the tomato chunks, stir, cover and let cook for 3-4 minutes. In a small bowl, mix the fresh lemon juice and Dijon mustard. Add to the pan, stir well and let cook uncovered for 2-3 more minutes.
Coarsely chop the toasted almonds, and sprinkle on top. Done! (I don’t add any salt in this recipe because the Dijon mustard is salty already.)
