Green Beans with Sun Dried Tomatoes and Almonds
Elevate your side dish game with this vibrant recipe for Green Beans with Sun-Dried Tomatoes and Almonds, a delightful blend of crisp-tender green beans, tangy sun-dried tomatoes, and the irresistible crunch of toasted almonds. Perfect for weeknight dinners or holiday gatherings, this dish combines fresh, wholesome ingredients with a quick, easy-to-master cooking method. Brightened with a splash of zesty lemon juice and a touch of garlic, this flavor-packed medley is as nutritious as it is delicious. Ready in just 20 minutes, this recipe is guaranteed to add a burst of color and flavor to your table, pairing beautifully with roasted meats, grilled fish, or even as a stand-alone vegetarian favorite.
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Recipe Information
Ingredients
- 500 grams green beans
- 100 grams sun-dried tomatoes (packed in oil)
- 50 grams sliced almonds
- 1 tablespoon olive oil
- 2 pieces garlic cloves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 liters water
- 10 pieces ice cubes
Instructions
Bring 2 liters of water to a boil in a large pot. Add a generous pinch of salt.
Trim the ends of the green beans and rinse them thoroughly under cold water.
Once the water is boiling, add the green beans and blanch for 3-4 minutes, or until they are bright green and tender-crisp.
While the green beans are cooking, prepare an ice bath by filling a large bowl with water and adding the ice cubes.
Using a slotted spoon, transfer the blanched green beans to the ice bath to stop the cooking process. Let them sit for a few minutes until completely cooled. Drain and set aside.
Heat a large skillet over medium heat. Add the sliced almonds and toast them for 2-3 minutes, stirring frequently, until they are golden brown. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Mince the garlic cloves and sauté them in the oil for 30 seconds, or until fragrant.
Slice the sun-dried tomatoes into thin strips and add them to the skillet. Cook for 1-2 minutes, stirring occasionally.
Add the drained green beans to the skillet and toss to coat them with the garlic and sun-dried tomatoes.
Drizzle the lemon juice over the green beans and season with salt and black pepper. Mix well and cook for another 2-3 minutes, until everything is heated through.
Remove from heat and transfer the green bean mixture to a serving dish. Sprinkle the toasted almonds on top for a satisfying crunch.
Serve immediately and enjoy your Green Beans with Sun Dried Tomatoes and Almonds!
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
