By Anne Payne

 

A bit of the French influence you say? No, I have never been to France, but I do enjoy my recipe of Green Beans Almondine.  I have used fresh green beans from the produce dept., frozen French-cut green beans, and even canned French-cut green beans.  All will work.

 

Equipment needed:

1 large cooking pot or microwavable pan with lid

1 large cooking spoon (for pot)

1 small-sized non-stick skillet

1 wooden spoon (for skillet)

 

Ingredients:

2 sticks butter or margarine

1 sml pkg thinly sliced almonds

1 med bag frozen French-cut green beans (or fresh or canned)

Salt and pepper

 

Dump frozen green beans into microwavable casserole dish with lid.  Add about 1/3 cup water to casserole dish.  Nuke (microwave) the frozen green beans 8 minutes.  Stir.  Drain in colander.  Return beans to dish.

 

Melt butter or margarine in small skillet on med-low heat.  Add small pkg thinly sliced almonds to melted butter or margarine.

Simmer continuously, covered, checking and stirring often until golden color.

 

Now, add buttered almonds to cooked French beans and stir.

Your guests will love this. Please do not be selfish with your almonds.  The more, the better.  Salt and pepper to taste. Serve immediately. This pairs well with Payne’s Parisian Poultry, from a previous column.