� cup sliced almonds
1 pound fresh green beans, halved lengthwise
2 tablespoons butter
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper


1. Preheat oven to 350 degrees F. Place almonds in shallow pan and bake, stirring occasionally, until light brown, 8-10 minutes. Set aside.
2. Bring 2 quarts of water to boil in large saucepan or Dutch oven. Add green beans and cook until tender, about 4 minutes. Drain.
3. Return saucepan to low heat. Add butter, melt, and stir in the almonds, green beans, lemon juice, salt and pepper. Serve immediately.

Master Chef USA 2000 semifinalist Kirk Cochran served this classic dish with Cornish hens and wild rice (see link below).

Green Beans Amandine
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