I’ve been eating the famous combo of green beans and almonds since I was in my 20s, living in Venice Beach California. Then, it was frozen green beans and almonds microwaved in a pouch by Birdseye. Fast forward to now, and I want the beans farm stand or garden-fresh, if possible, and cooked without the microwave… or oven, for that matter. Enter, air-fryer. You’ll see that this recipe is great to feed one or more, all measuring is done by taste and preference, though I will list a few approximations.
The beauty of this recipe apart from the flavors and textures is you can eat the crisp green beans hot, straight out of the fryer, on top of the cold cottage cheese, or refrigerate everything together for a tasty salad. Choice is yours.
Notes: Double/triple recipe as needed.
Green Beans & Almonds
(Air-fried)
Ingredients: 1 handful green beans rinsed and trimmed, minced garlic, salt and pepper, 1/4 cup grated Parmesan cheese, 1 tbsp. olive oil, 1/2 cup cottage cheese, 1 ounce feta cheese, zest of 1/2 lemon, 1/4 cup shaved almonds, chili flakes.
Serves 1.
1. Prep and cook beans: Place washed and trimmed beans in the fryer basket. For larger amounts, do batches. Add garlic, salt, pepper, Parmesan and oil. Shake to disperse. Cook at 400 * F for 5 minutes. Toss gently and cook 5 minutes more. Meanwhile, toast the almonds in a dry pan over medium heat for 3-5 minutes until golden. Set aside.
2. Make cottage cheese layer: Add cottage cheese to a bowl with the feta and lemon zest. Stir to combine then spread on a plate. (Feel free to blend if you prefer a smooth texture.)
3. Assemble: Tumble the hot beans on top of the cottage cheese mixture. Add almonds and chili flakes over top. Eat immediately or chill until later.
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