Kenyan Beans and Peas with Almonds and Citrus Sauce
Main Dishes • French
Description
You can substitute almonds with other nuts or even chestnuts. Additionally, instead of almond oil, you can use oil from other types of nuts.
Ingredients
- Green Peas 5 oz
- Almond 0 oz
- Oranges 1 piece
- Kenyan Beans 15 oz
- Scallions 0 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Almond 0 fl oz
- Soy Sauce to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Toast the almonds with salt in a dry skillet. The roasted almonds should be crunchy enough that even the weakest teeth can enjoy them without risk.
Step 2
In a deep skillet, pour in enough water so that the beans can sit without crowding, like bathers on a Sochi beach: close together, but able to move. Bring the water to a boil and cook the beans for four minutes, then drain them in a colander and transfer to a pot or a deep bowl filled with ice-cold water. The cold water will help preserve the green color of the beans. Another way to retain the color is to add salt to the water, or lemon juice.
Step 3
Cool the beans and dry them on paper towels; do the same with the green peas. Just make sure to boil them for only one minute.
Step 4
Grate the zest of the orange on a fine grater and squeeze a little juice from the peeled orange — just two to three tablespoons. Mix the zest, orange juice, olive oil, and almond oil with the beans, peas, chopped green onions, and almonds, then season with salt and pepper. You can also enhance it with soy sauce. This adds another member of the legume family.
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