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SERVES:
4-6 as a side

INGREDIENTS:

• ½ cup sliced almonds


• 2-3 tsp butter


• Salt to taste


• ½ large red pepper, deseeded and sliced


• 1 Tbs butter


• 1 pound fresh green beans, trimmed


• 1 cup water


• Salt to taste


• Lemon juice to taste (optional)

PROCEDURE:

Toast 1/2 cup of sliced almonds in a skillet on the stovetop in 2-3 tsp of butter on medium heat. Toss or stir them around until they're a nice golden brown, season them with a little salt and take them out of the pan to cool.

Wipe the pan out a bit and put it back on the heat and add another dollop of butter and half of a large, thinly sliced red pepper. Turn the heat up a little bit and stir those around until they start to soften up but still have a little crunch and then take them out of the pan and put them on the plate next to the almonds.

Add 1 pound of trimmed green beans to the pan, add about 1 cup of water to that, turn the heat to high and put a tightly fitting lid on top.

Keep your eye on it to make sure the pan doesn't dry out and, after about 5 minutes when the beans are cooked through but not too soft, pour off the excess water, put the pan back on the heat, add another dollop of butter and added the red peppers and toasted almonds.

Squeeze a little fresh lemon juice over that and season with salt and, after a couple of minutes, it's good to go.

HINTS:

Use less butter if you want or substitute olive oil for some of it. Serve family style or right along side any simply cooked meat or fish.