How to make it

  • Cut the beans into 2-inch (5cm) pieces. Bring a large saucepan three-quarters full of water to a boil. Add the beans and blanch until they turn bright green and are tender crisp, about 90 seconds. Drain the beans and plunge into an ice-water bath or rinse them heavily with very cold water to stop the cooking. Set aside.
  • In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for 1 minute.
  • Add the beans and saute for 1 minute longer.
  • Add the chile flakes or paste and and garlic and cook for one minute longer. The beans will be tender and bright green.
  • Drizzle with a touch of olive oil, season with salt and pepper, and garnish with the sliced almonds. Serve immediately.
The first victim is prepped   Close
The bell pepper is cut into (an admittedly not very good) julienne   Close
Garlic in the skillet, everything being sauteed   Close
The green beans are added. Almost done!   Close

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