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Green Beans with Smoked Paprika and Almonds

Scott Phillips

Servings: 4

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)

Nutritional Information

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


  • 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.


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Reviews (7 reviews)

  • Harp | 11/25/2016

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

  • Bagni | 07/17/2016


  • sernst | 09/15/2013

    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!

  • 1newskibum | 08/10/2011

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

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