Spicy Spanish Green Beans
(Makes 4 Servings)
This colorful green bean dish is adapted from a classic Spanish sauce called romescu, whose
key ingredients are dried chile peppers, almonds, olive oil, garlic, and sometimes tomatoes or
roasted red bell peppers.
Ingredients
1 pound fresh green beans, ends trimmed, and cut in 2" lengths, or 12 ounces frozen green
beans, thawed
1 teaspoon olive oil
2 tablespoons finely chopped shallots
2 teaspoons chopped garlic
1/2 teaspoon minced chipotle pepper (see note)
1/2 teaspoon smoked paprika
1 medium red bell pepper, roasted, peeled, and cut into 2" strips
1 tablespoon slivered almonds, toasted
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
1. In a 2-quart saucepan, blanch the green beans by adding them to lightly salted boiling water and
cooking them for about 2 minutes. Quickly drain and transfer the beans to ice water to stop the
cooking process. Drain again and set aside.
2. Heat the olive oil in a medium nonstick skillet over medium heat. Add the shallots and cook for 2
minutes, until they're softened but not browned.
3. Add the garlic, chipotle pepper, and paprika to the shallots and stir well. Add the beans and cook for 2 to 3 minutes, or until nearly tender. Add the bell pepper, stir well, and cook for another minute, or until heated through.
4. Remove from the heat. Add the almonds and lemon peel, and mix well. Season with the salt and pepper.
Note: Chipotle peppers, canned in a spicy sauce called adobo, are available at Latin American
markets, specialty foods stores, and some supermarkets. Leftover canned chipotles can be
transferred to a glass jar and stored in the refrigerator.
Per serving
60 calories
3 g protein
11 g carbohydrates (3 g sugars)
2 g fat (0 g saturated)
0 mgcholesterol
4 g fiber
310 mg sodium
Click here to download the recipe.
With permission from "The Biggest Loser 3-Day Jumpstart" by Cheryl Forberg RD and Melissa
Roberson (Rodale)
