• 2 pounds green beans, trimmed and rinsed
  • 2 tsp. salt
  • ½ cup margarine
  • 1 cup slivered almonds
  • ½ tsp salt
  • ½ tsp pepper


Fill 6-quart pot half full of water. Add salt and bring to a rapid boil. Drop in green beans, bring back to a boil and cook uncovered for 10 to 12 minutes or until tender but still crisp.

Place in a colander and rinse with cold water. Drain and reserve.

In a 7-inch skillet melt margarine and add almonds. Sauté about 5 minutes until lightly browned.

Return beans to 6-quart pot and turn heat to medium to evaporate all moisture from beans.

Pour almonds and margarine over beans. Add additional salt and pepper, and toss gently to coat all beans.

Serve at once.

USE: 6-quart pot
7-inch skillet
YIELDS: 6 to 8 servings