Kenyan beans and peas with almonds and citrus sauce
4 servings
10 minutes
In France, beans of this type are called Kenyan. And in England and America - French. Our indications differ: they are called both, and sometimes by color - just green. When preparing green French-Kenyan beans, it is important not to forget to cut off as many thin hard stalks as possible: they are little better than fish bones when they come across in a dish. And young peas in France are called mangetout - that is, completely edible. With all the stalks. To prevent the green color from turning brown after cooking, beans and young peas need to be cooled quickly - for example, in a bowl of water, into which a fair amount of ice has been thrown. Almonds need to be fried to such a state that they easily crumble with your teeth and at the same time do not have a charcoal taste. Instead of almonds, you can use other nuts or, for example, chestnuts. You can also use oil from other types of nuts instead of almond oil.
1
Roast almonds with salt in a dry pan. The condition of the roasted almonds should be such that even the weakest teeth can crunch them safely.
- Almond: 50 g
- Salt: to taste
2
Pour enough water into a deep pan so that the beans can fit without being crowded, like bathers on a Sochi beach: close, but able to move. Bring the water to a boil and cook the beans for four minutes, then drain and transfer to a pot or deep bowl with ice water. The ice water will preserve the green color of the beans. Another way to maintain the color is to add salt or lemon juice to the water.
- Kenyan green beans: 400 g
- Salt: to taste
- Oranges: 1 piece
3
Cool the beans and dry them on paper towels; do the same with the green peas. Just boil it for only a minute.
- Green peas: 200 g
4
Grate the orange zest on a fine grater, squeeze a little juice from the peeled orange — literally two to three tablespoons. Mix the zest, orange juice, olive and almond oil with beans, peas, chopped green onions, and almonds, season with salt and pepper. You can also enhance it with soy sauce. As another representative of the legume family.
- Oranges: 1 piece
- Olive oil: 50 ml
- Almond oil: 20 ml
- Spring onion: 20 g
- Almond: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: to taste
