Overcooked Green Beans with slivered almonds

This dish is always a hit in our house, which for a mum is double yay for the veggie dose it provides. The trick here is to go hard with the seasoning – that goes for all bean dishes. Also fresh beans need a lot more time in the sauté pan than you would expect. I just love the way the almonds stay crunchy and compliment the soft but still chewy beans and the tomato sauce just brings it all together.


500g fresh green beans (cleaned and tops removed)

2 tablespoons tomato paste

1 diced onion

1 teaspoon sea salt

2 tablespoons olive oil

3 garlic cloves (minced)

1/2 lemon juice

2 cups chicken broth

1/2 cup slivered almonds


Fry onion in olive oil over medium heat. Allow to soften then add garlic, tomato paste and chicken broth. Add green beans and allow to cook over medium heat for 10 minutes stirring often.

Add slivered almonds and allow to continue cooking over medium heat until beans are the consistency you prefer (I like them very soft). Adjust seasoning, add more broth or water if it’s too dry. Add lemon juice at the very end.

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