Sautéed Spicy Green Beans And Tomatoes

• 1 pound green beans, stem end trimmed
• 1/4 cup slivered almonds or pine nuts
• 3 tablespoons extra-virgin olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, very finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon, optional
• 1/8 teaspoon ground cayenne, optional
• 15 cherry or grape tomatoes, halved

1. Fill a large bowl with water and ice; set aside. In a large saucepan of boiling salted water, add the green beans. Bring back to a boil and cook for 1 minute. In a colander, drain the beans, then plunge into the ice water. Remove the beans after 1 minute; drain and set aside.
2. In a large saute pan or skillet, add the almonds and cook over medium heat, tossing often until fragrant and golden, 4 to 5 minutes. Place the almonds onto a plate; set aside. Wipe the pan clean.
3. In the same saute pan or skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Stir in the garlic, cumin, salt, pepper, coriander, and the cinnamon and cayenne, if using, and cook for 1 minute. Add the green beans and stir to coat well with the onion and seasonings. Cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring occasionally, until softened, about 2 minutes.
4. Place the vegetables onto a serving dish. Sprinkle with the toasted almonds. Serve hot or at room temperature.

green beans, nuts, extravirgin olive oil, onion, garlic, ground cumin, kosher salt, freshly ground black pepper, ground coriander, ground cinnamon, ground cayenne, cherry

Taken from www.seriouseats.com/recipes/2010/04/sauteed-spicy-green-beans-and-tomatoes-recipe.html (may not work)