Judias Verdes con Piñónes (Green Beans with Pine Nuts)
adapted by Michael
McCabe
Servings: 6
Notes:
Serves 8 as part of a tapas meal - Serves 6 as a
side-dish - Serves 4 as a main course
Cuisine: Spanish
Categories: Antipasti/Tapas, Saute,
Served Hot, Side Dish, Simmer, Vegan, Vegetable
Source: The Tapas
Cookbook,2008
Copyright: 2008
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Software
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2 tablespoons
extra-virgin olive oil
1/3 cup pine nuts
1 teaspoon spanish
paprika
1 pound green beans
1 small white onion,
finely chopped
4 large garlic cloves,
minced
"to taste"
kosher salt
"to taste"
freshly ground black pepper
juice of 1/2 lemon
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Hardware
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large heavy-bottom
skillet
slotted spoon
paper towel
bowl
saucepan
boiling water
strainer
serving dish
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Heat the oil in a large heavy-bottom
skillet, add the pine nuts and cook for about 1 minute, stirring all the time
and shaking the skillet, until light golden brown. Using a slotted spoon,
remove the pine nuts from the skillet, drain well on paper towels, then
transfer to a bowl. Set aside the oil in the skillet for later. Add the paprika
to the pine nuts, stir together until coated, and then set aside.
Trim the green beans and remove any strings
if necessary. Put the beans in a saucepan over medium-high heat, pour over
boiling water and cook for 4 minutes, or until tender but still firm. Drain
well in a strainer.
Reheat the oil in the skillet, add the
onion and cook for 5 - 10 minutes or until softened and starting to brown. Add
the garlic and cook for an additional 30 seconds.
Add the beans to the skillet and cook for 2
- 3 minutes, tossing together with onion, until heated through. Season the
beans with salt and pepper to taste.
Turn the contents of the skillet into a warmed
serving dish, sprinkle over with lemon juice and toss together; sprinkle over
the golden pine nuts and serve hot.
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