This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” -Mark Twain, Author
We used to call these string beans or snap beans when I was a kid because you had to snap the tip off and peel the string away from the pod. These days the beans have been bred to not have strings that need removing.
Green beans are a legume and there’s no doubt that they are good for you. There’s a lot of Vitamin C but look at that fiber. That’s as much as 2 slices of some whole wheat breads and this has about a third of the calories.
You can use good old fashioned green beans (snap beans) or the skinny little French style beans (haricot vert). I like pole beans - the large flat green bean - but these are not as available in the grocery as much as they once were. Look for them in the late summer at your farmer’s market.
Servings: 2 | Serving size: about 1 cup beans
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers. Serve chilled or reheat very gently.
Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans.
Cook them for about 5 - 7 minutes and remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the sliced almonds. Cook gently stirring frequently until the almonds begin to brown. If they seem to be browning too fast reduce the heat.
Add the green beans, salt and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.
Serving size: about 1 cup beans
|Calories 87||Calories from Fat 49|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 4g||17%|
|Vitamin A 17%||Vitamin C 30%|
|Calcium 5%||Iron 7%|
|Vitamin K 18 mcg||Potassium 254 mg|
|Magnesium 35 mg|