GREEN BEANS AMANDINE

This side dish is a study in simplicity. At Christmas, Tipton-Martin adds diced red bell pepper to make the dish more festive.

Salt

1½ pounds French green beans (haricots verts), trimmed

1 tablespoon extra-virgin

olive oil

1 tablespoon butter 1 teaspoon minced garlic

or shallots

½ teaspoon paprika Black pepper

½ cup slivered almonds,

toasted

1 tablespoon minced fresh

parsley

Set up a large bowl of ice and water. In a large skillet, bring a couple of cups of well-salted water to a boil over high heat. Add the beans and cook until they turn bright green and tender-crisp, 3 to 4 minutes (or longer, to your desired tenderness, adding water if necessary), shaking the pan occasionally to cook evenly. Drain the beans and plunge into ice water to stop the cooking. Drain again and set aside or refrigerate until ready to cook, if making ahead.

In the same skillet, heat the oil and butter over medium-high heat. Add the garlic and sauté until tender, about 30 seconds.

Return the beans to the pan. Season with the paprika and salt and pepper to taste. Cook for 2 to 3 minutes, stirring the pan occasionally, to heat through. Serve garnished with the almonds and parsley. Serves: 4-6 Per serving, based on 4: 210 calories (percent of calories from fat, 63), 7 grams protein, 14 grams carbohydrates, 6 grams fiber, 16 grams fat (3 grams saturated), 8 milligrams cholesterol, 41 milligrams sodium. Adapted from “Jubilee: Recipes from Two Centuries of African American Cooking” (Clarkson Potter, $35) by Toni-Tipton Martin

CONTRIBUTED BY CHRIS HUNT Green Beans Amandine.