I often find myself wanting to like green beans more than I do. They are healthful (high in vitamins and iron), easy to find, and affordable. But sometimes, I just can’t muster much enthusiasm about a bunch of beans—unless I’m making this dish. Dolloped with soft pillows of labneh (the tangy Middle Eastern yogurt) and flavored with lemon zest, fiery red pepper flakes, and toasted almonds, this is the type of green bean dish a person can get excited about.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1/3 cup/30 g sliced almonds
- 2 pounds/910 g green beans, trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 medium shallots, halved lengthwise and thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice, or more to taste
- Kosher salt and freshly ground black pepper
- Labneh and za’atar for serving
1. Place the almonds in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and golden brown, about 5 minutes. Remove from the heat and let cool in the pan.
2. Meanwhile, bring a medium pot of generously salted water to a boil. Make an ice bath by adding equal parts ice and cold water to a large bowl. Place the green beans in the boiling water and cook until crisp-tender, about 5 minutes. Drain and immediately place in the ice bath to cool, then drain again.
3. Heat the olive oil in a large pan set over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the green beans, garlic, red pepper flakes, lemon zest, and lemon juice. Season with salt and pepper and cook, tossing occasionally with tongs, until the beans are warmed through, about 4 minutes. Taste and add more lemon juice, if desired. Transfer the mixture to a serving platter or bowl.
4. Top the beans with dollops of labneh, drizzle with olive oil, and sprinkle with the toasted almonds and za’atar. Serve warm.
Photography Courtesy Of: Sang An