Another eight year old recipe! Apparently I was collecting a lot in 2006. I needed a side dish to compliment my main fish dish and I needed to use-up these beans from the farmers market. The almonds really were the highlight of the dish. I'm still using the fancy Marcona ones from Modesto, CA. Although they didn't toast at all like the recipe instructions said they would, they were still delicious. The green beans tasted fine after four minutes of boiling, but the preserved lemons really weren't my thing. I think minus them the beans would've been good, but to accompany the black cod I think a simple mixture of ginger and soy sauce would've been best.
Things I learned from this recipe:
Purple green beans are really disguised green beans. After you cook them they lose their purple color and you can only tell they were once purple if you cut them in half. Fascinating.
Perserved lemons are not my thing.
Would I make this recipe again?:
No