LOUBIA BIL LUZ

Algerian green beans with almonds

This is a variation on an Algerian recipe from Rose Dosti's Middle Eastern Cooking. Since when is North Africa in the Middle East? You may well ask.

Ingredients

(serves 4)

1 lb fresh green beans
4 cups water, salted
3 Tbsp peanut oil
1 clove garlic, mashed
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground cloves
1 Tbsp slivered almonds

Procedure

Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.
Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat.
Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.

Notes

Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably OK.

Rating

Difficulty: easy.
Time: 10 minutes preparation, 50 minutes cooking.
Precision: approximate measurement OK.

Contributor

 
Karen Kolling 
DEC Systems Research Center, Palo Alto, California, USA 
kolling@src.DEC.COM decwrl!decsrc!kolling

Recipe last modified: 12 Dec 87

Original header

Path: decwrl!recipes
From: kolling@decwrl.dec.com (Karen Kolling)
Newsgroups: alt.gourmand
Subject: RECIPE: Algerian green beans with almonds
Message-ID: <13760@decwrl.DEC.COM>
Date: 3 Jul 88 20:34:19 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: DEC Systems Research Center, Palo Alto, California, USA
Lines: 50
Approved: reid@decwrl.dec.com

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