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🍽️ Green beans with homemade tomato dip and roasted almonds

194 kcal · 30 min · 4 servings

Green beans with homemade tomato dip and roasted almonds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 degrees Celsius. Set the heating mode to top and bottom heat.
  2. 2. Fill a large pot with about two liters of water and add some salt. Cover the pot and bring the water to a boil.
  3. 3. Wash the tomatoes thoroughly under running water.
  4. 4. Place the washed tomatoes in a baking dish.
  5. 5. Add one tablespoon of oil, a pinch of salt, and some sugar to the tomatoes in the dish.
  6. 6. Mix everything well so that the tomatoes are lightly coated with the oil and spices.
  7. 7. Place the baking dish in the upper third of your preheated oven.
  8. 8. Roast the tomatoes for about 20 minutes until they start to split slightly.
  9. 9. Remove the baking dish from the oven after the cooking time.
  10. 10. Let the roasted tomatoes cool down completely.
  11. 11. Wash the green beans under cold water.
  12. 12. Trim the thin ends of the beans with a knife.
  13. 13. Add the prepared beans to the pot with the boiling salted water.
  14. 14. Cook the beans for about 10 minutes until they are al dente.
  15. 15. Drain the beans in a colander to let the water run off.
  16. 16. Rinse the beans immediately with cold water to stop the cooking process (this is called shocking).
  17. 17. Let the beans drain well in the colander so they do not become watery.
  18. 18. Chop the almonds coarsely with a knife.
  19. 19. Peel the garlic cloves of their skin.
  20. 20. Grate the garlic finely with a grater or press it through a garlic press.
  21. 21. Take half of the cooled roasted tomatoes and put them in a tall container that is wide enough for an immersion blender.
  22. 22. Add the chopped almonds to the tomatoes in the container.
  23. 23. Add the prepared garlic to the tomatoes and almonds.
  24. 24. Add paprika powder and three tablespoons of oil to the mixture.
  25. 25. Puree the ingredients only roughly with an immersion blender so that the texture still has some chunks.
  26. 26. Season the pesto with salt, pepper, and a little sugar.
  27. 27. Put the drained beans into a large bowl.
  28. 28. Add the prepared tomato pesto to the beans in the bowl.
  29. 29. Mix the beans and the pesto well so that everything is evenly covered.
  30. 30. Take the remaining half of the roasted tomatoes and distribute them on a serving platter or directly on the plates.
  31. 31. Place the pesto-mixed beans on the platter or the plates.
  32. 32. Sprinkle the dish with fried onions for an extra crunch.
  33. 33. Serve the dish immediately and enjoy it.

Nutrition per serving