- 1 lb. green beans, washed, stem ends removed
- 2 tsp. olive oil
- ¾ cup dry-roasted pistachios, toasted, cooled
- 1/2 tsp. smoked paprika (or more to taste)
- Kosher salt, freshly ground black pepper
Cook green beans in a medium pot of salted, boiling water. Cook for 2-3 till al dente. Drop immediately in bowl of ice water to preserve color and stop cooking process. Drain, dry and move to a large bowl. Add 2 tsp. of olive oil to dry beans. Place pistachios, paprika, ½ tsp. salt, 1/8 tsp. pepper in food processor with metal blade. Process for 30 seconds or till nuts are finely ground and reduced to a dust. Sprinkle ½ of nut mixture onto beans. (Save remainder to sprinkle on fish, potatoes or other veggies). Season to taste and serve.