Sautéed Spicy Green Beans And Tomatoes

1. 1

   Fill a large bowl with water and ice; set aside. In a large saucepan of boiling salted water, add the green beans. Bring back to a boil and cook for 1 minute. In a colander, drain the beans, then plunge into the ice water. Remove the beans after 1 minute; drain and set aside.

2. 2

   In a large saute pan or skillet, add the almonds and cook over medium heat, tossing often until fragrant and golden, 4 to 5 minutes. Place the almonds onto a plate; set aside. Wipe the pan clean.

3. 3

   In the same saute pan or skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Stir in the garlic, cumin, salt, pepper, coriander, and the cinnamon and cayenne, if using, and cook for 1 minute. Add the green beans and stir to coat well with the onion and seasonings. Cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring occasionally, until softened, about 2 minutes.

4. 4

   Place the vegetables onto a serving dish. Sprinkle with the toasted almonds. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.