It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has for years using this recipe. I have always thought the crunchy almonds were a super addition. -Brenda DuFresne, Midland, Michigan
- 1 pound fresh or frozen green beans, cut into 2-inch pieces
- 1/2 cup water
- 1/4 cup slivered almonds
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 1/4 teaspoon seasoned salt, optional
- Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
- In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.
Originally published as Green Beans Amandine in Taste of Home August/September 1998, p35
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