Orange Almond Green Beans

orange almond green beans

Green beans sautéed in orange juice with marcona almonds and rosemary and topped with manchego crisps

Dudes and dudettes. The election. We’re almost there. I’m scared to live in this country, whatever the outcome.  I mean, think about it.

Moving on to happier thoughts like the holidays, we’re coming to side #3 of our Spanish Thanksgiving.  Well I love carbs, I can actually say that, save dessert, Mom’s Thanksgiving has always been pretty well balanced with vegetables and the rest, and she taught me well, we’re adding in some green beans to our Spanish mix. 

orange almond green beans

Green bean casserole was never ever a thing in our house (I’m pretty sure my dad would not have eaten anything that contained cream of anything soup, though having eating green bean casserole since, I admit that it is really good), but rather we ate ours simple as a side, steamed with barely any butter butter, keeping it green, and keeping it for the most part, clean. 

I’m doing the same today, but my greens are flavored with a little citrus and rosemary and tossed with some toasted marcona almonds for crunch and some crispy manchego to tie it together with the potatoes. Meal cohesiveness is a must here in THBHQ.  Anyway, these beans are simple but flavorful you may just want to ditch the casserole this year!  

I’m kidding. But you may want to eat them alongside your casserole.

A note about the cheese crips. Have you ever made them? In a nonstick or cast iron skillet, you literally melt piles of cheese!  They get crispy, you flip them, crisp a little more and then be happy that you found a new way to love cheese.

And green beans.

orange almond green beans


Orange Almond Green Beans
Serves 4
Green beans sautéed in orange juice with marcona almonds and rosemary and topped with manchego crisps
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  1. 2 cups haricot verts, cleaned
  2. 1/2 TB unsalted butter
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 1 tsp fresh rosemary
  6. 1/2 cup marcona almonds, toasted
  7. 1/2 orange, juiced (about 3-4 TB)
  8. 1/3 -1/2 cup shredded Manchego cheese
  1. Heat a saucepan with about 1 inch of water. Bring to a simmer and add the beans. Cover and let steam about 3 minutes. Drain.
  2. In the same saucepan, add the butter and melt. Add the beans, salt, pepper and rosemary and toss to coat. Add the orange juice and let cook until all the liquid is evaporated. Add the nuts and toss them all together.
  3. Make the cheese crips: In a nonstick or cast iron skillet, add the cheese in 1 TB piles. Let melt and get crispy on one side. Flip over and let the second side crisp. Move to a paper towel lined plate to cool. Serve atop the green beans.
The Hungary Buddha Eats the World
orange almond green beans

Written while catching up on Timeless. Have you seen it? So good. 



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