Green Beans and Almonds

"A very simple and delicious way to serve green beans."
 
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photo by TarenNawrocki photo by TarenNawrocki
photo by TarenNawrocki
photo by TarenNawrocki photo by TarenNawrocki
photo by Chris from Kansas photo by Chris from Kansas
photo by Bergy photo by Bergy
photo by Laudee photo by Laudee
Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Heat oil in skillet.
  • Add onion and garlic and saute until golden brown.
  • Add green beans and cook slowly until hot.
  • Season with salt and pepper.
  • Stir in almonds.
  • Sprinkle with cheese just before serving.

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Reviews

  1. May I add my 2 cents? Simply delicious! I used fresh french green beans and followed the recipe exactly except...cooked the green beans until just barely tender. Then put them in with the onions, garlic, butter. Served with Cait's Mom's Chicken Mamma Mia #149892. Wonderful meal!
     
  2. These beans are really addictive! I also boiled them a bit before adding to the onion/garlic mixture. The flavor was wonderful. I will definitely make these again.
     
  3. I couldn't stop eating these incredibly beans, Luby! I took Bergy's lead and began this recipe by steaming my fresh green beans to fork tender. We like our beans a little more done than crispy. I used olive oil for the sauté and everything else was as you instructed for a terrific vegetable dish! The taste of the onion and garlic just made these beans.
     
  4. Oh, Yum!! This little dish is a great side. Sooo simple, yet sooo tasty!! Followed your easy directions, using one can of green beans. This went really well with round steak. We'll be doing this one again! Thanks, Luby ... Tis a winner, indeed! Laudee
     
  5. This was a good recipe. The only change I did was I toasted my almonds and set them aside and then made the recipe! This is a keeper!
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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