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| 1 x ca. 450 g | green beans fresh |
| 4 Tasse | Water -- salted |
| 3 Esslöffel | peanut oil |
| 1 | cloves garlic mashed |
| 1/2 Teelöffel | ground cumin |
| 1/4 Teelöffel | paprika |
| 1/4 Teelöffel | cloves ground |
| 1 Esslöffel | Almonds slivered |
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This is a variation on an Algerian recipe from Rose Dosti's Middle Eastern Cooking. Since when is North Africa in the Middle East? You may well ask.
Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.
Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat.
Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.
Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably Ok.
Karen Kolling Dec Systems Research Center, Palo Alto, California, Usa kolling@src.Dec.Com decwrl!decsrc!kolling
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