2 1/2 pounds green beans, trimmed
6 tablespoons butter
1 cup sliced almonds
Salt and pepper, to taste
1. Bring a large saucepan of water to a boil, add the beans and cook for 1 minute. Drain in a colander and rinse with very cold water.
2. In a skillet, melt the butter and cook the almonds for 4 minutes or until they start to turn golden.
3. Add the beans, salt, and pepper. Cook, stirring constantly, for 3 minutes, or until the beans are hot and tender, but have some bite.
Note: Beans can be blanched and stored for up to 2 days in advance.
Sheryl Julien and Julie Riven