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Sauteed Green Beans with Toasted Almonds

Green beans tossed with herbs and toasted almonds become a quick and easy vegan side-dish that you can serve in season from May to October, depending on your locale.

Green beans tossed with herbs and toasted almonds become a quick and easy vegan side-dish that you can serve in season from May to October, depending on your locale. Though green beans are available year-round, you'll appreciate this vegan recipe even more when the beans and herbs are in their peak season.
Green beans tossed with herbs and toasted almonds become a quick and easy vegan side-dish that you can serve in season from May to October, depending on your locale. Though green beans are available year-round, you'll appreciate this vegan recipe even more when the beans and herbs are in their peak season.

Sauteed Green Beans with Toasted Almonds

Serves 4

Ingredients:

  • 1/2 cup sliced, slivered, or chopped almonds

  • 1 pound green beans, trimmed

  • 2 tablespoons olive oil

  • 3 tablespoons minced shallots

  • 1 garlic clove, minced

  • 1/3 cup finely chopped fresh herbs of your choice


Directions:

  1. Place almonds in small nonstick skillet over medium heat and cook, stirring until just golden. Immediately transfer them to a plate (they will scorch quickly).

  2. Cook beans in large pot of salted boiling water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well.

  3. Meanwhile, heat oil in a large skillet over medium heat and cook shallots and garlic, stirring often, for 1 minute.

  4. Add beans and cook, stirring often, until beans are lightly browned. Add almonds and herbs, tossing to coat.

  5. Season with salt and pepper, toss again, and serve warm.


More tasty vegan side dish recipes! 
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