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Green Beans with Sliced Almonds

  (Serves 4)

This simple recipe is best with the freshest, most firm beans, preferably just picked from your summer garden. It is possible to use a small amount of vegetable oil when sauteeing, but we like the richness that the butter brings.


3/4 lb. green beans

1/3 cup sliced almonds

3tablespoons butter

1 tablespoon fresh basil leaves, finely chopped

salt and pepper to taste


Bring a large pot of water to boil.

Cut off the stem ends of the beans and slice them in half diagonally.  Drop them into the boiling water and let them cook for 4 to 5 minutes uncovered until they are crisp/tender and still bright green in color.  Remove them from the boiling water and immediately drop them into a bowl of ice water to stop the cooking and maintain color.  Remove the beans as soon as they are cool and place them in a colander to drain.

Add the butter to a frying pan over medium heat.  As the butter begins to bubble, add the sliced almonds and stir briskly for several minutes until they turn a golden color.  Add the beans to the almonds and stir another 2 minutes to mix the two together and coat the beans with butter. Stir in the basil leaves, season with salt and pepper to taste and serve immediately.