1 lb green beans, stem end trimmed (we used a combination of green beans and wax beans)
1/4 cup blanched slivered almonds
3 tablespoons evoo
1 large shallot, thinly sliced
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp ground coriander
1/8 tsp ground cinnamon, optional
1/8 tsp ground cayenne, optional
15 cherry or grape tomatoes, halved
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 1-2 minutes (or until beans are tender - our wax beans in particular required more than 1 minute). In a colander, drain the beans, then plunge into the ice water. Remove the beans after 1 minute; drain and set aside.
In a large sauté 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.
In the same sauté pan or skillet, heat the oil over medium heat. Add the shallots 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. Season to taste with additional s&p (if necessary).
Place the vegetables onto a serving dish. Sprinkle with the toasted almonds. Serve hot or at room temperature.