Seared French Beans with Shallots and Hazelnut Picada Recipe - Vegetarian Times

Seared French Beans with Shallots and Hazelnut Picada


Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.

  • 8Servings


  • chopped fresh thyme
  • sherry vinegar
  • garlic
  • olive oil
  • salt
  • stale bread cubes
  • blanched
  • freshly ground black pepper
  • French beans or green beans
  • thinly sliced shallots


1 | Preheat oven to 400°F. 2 | Toss bread cubes and hazelnuts in small bowl with 1 Tbs. oil, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer mixture to baking sheet, and bake 8 minutes, or until browned. Toss with thyme. Cool slightly, then transfer to food processor, and pulse into crumble. 3 | Meanwhile, toss together green beans, shallots, and remaining 2 Tbs. oil; season with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper, if desired. Transfer to baking sheet, and roast 8 to 10 minutes, or until crinkled. Transfer to bowl, and toss with sherry vinegar. Serve topped with breadcrumb mixture.

Nutrition Information

  • Serving Size: per 1-cup serving
  • Calories: 97
  • Carbohydrate Content: 7 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 300 mg
  • Sugar Content: 2 g