Roasted Romano Beans with Hazelnuts and Smoked Paprika
3 - Dinner, Side
Ingredients
1 lb. of Romano beans
1/4 cup of extra virgin olive oil
sea salt and freshly ground pepper to taste
1 teaspoon of smoked paprika
1 teaspoon of lemon zest
1/4 cup of macadamia nuts
Description
Romano Beans, close, flat-bodied relatives of green beans, are typically in season in the summer. The combination of smoked paprika, fresh lemon zest, and toasted hazelnuts, falls somewhere between Californian, Italian, and Spanish cuisine.
Original recipe used hazelnuts instead of macadamia nuts.
Directions
Preheat your oven to 375 degrees F. Trim the ends of the beans and toss them in a medium bowl with the olive oil, salt, pepper, and smoked paprika.
Line a baking dish with a piece of foil and evenly spread the beans on the foil. Roast the beans for about 20–25 minutes (until they’re tender and begin to wrinkle. A little char is ok).
While the beans are roasting, toast the macadamia. Heat a dry skillet over medium-high heat. Add the macadamia and toss them until they begin to release their aroma (be careful not to burn them).
Remove the macadamia from the pan and dump them into a clean kitchen towel. Once the nuts have cooled, gently rub them between the towel to remove most of their skins (don’t worry if you miss spots). Then, roughly chop them and set them aside.
To serve the beans, place them on a large serving platter. Sprinkle with macadamia and lemon zest. Season with more sea salt and pepper, if desired.