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Green Beans with Smoked Paprika and Almonds


Serves 4

  • by from Fine Cooking
    Issue 99

If you don’t like spicy heat, use sweet pimentón instead.

  • Kosher salt
  • 3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  • 1/2 cup thinly sliced shallots (about 2 medium)
  • 1 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. granulated sugar
  • 1/3 cup coarsely chopped Marcona almonds
  • 1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.

nutrition information (per serving):
Calories (kcal): 120, Fat (kcal): 7, Fat Calories (g): 70, Saturated Fat (g): 1, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 12, Polyunsaturated Fat (mg): 1.5, Sodium (g): 290, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

absolutely wonderful. made exactly as written and replaced the green bean casserole at thanksgiving!


This was a huge hit! I had onion (not shallot), regular sliced almonds (not marcona) and sweet pimenton (not hot) on hand, but the results were impressive. I added extra salt to make up for the lack of marconas. Definitely will make again. The sweet caramelized onions (or shallots) were a revelation!

Just great! Didn't have almonds so used pine nuts, which was just fine. Also just used regular paprika...worked fine.

Love this recipe! I've made it several times now and it's always a hit. Last night I tried to make it from memory (too lazy to bother looking it up) and forgot the sugar - still delicious.

This is so easy and SO good. That little bit of sugar is the key. Recipe easily multiplied for a crowd. The rosemary marcona almonds from Trader Joes are also delicious in it.

This recipe was beyond good! All my guests loved it, too, and asked for the recipe.

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