Ingredients11 m servings 158 cals
- Heat large skillet over medium-high heat. Add almonds, cook 2-3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 Tbsp. of the butter, Worcestershire, lemon juice, and cumin. Cook until butter has melted, stirring constantly. Set aside on separate plate.
- Melt remaining butter over medium-high heat. Add beans, cook 2 minutes, stirring occasionally. Remove from heat, sprinkle almond mixture over all. Salt and pepper to taste.
- Note: May toss and let stand for 5 minutes to absorb flavors.
- Cook's Tip: The cumin acts as a “blender”. It helps to tie the other flavors together without imparting a distinct cumin flavor.
Per Serving: 158 calories; 12.9 g fat; 8.1 g carbohydrates; 4.2 g protein; 15 mg cholesterol; 559 mg sodium. Full nutrition
ReviewsRead all reviews 10
Made it with fresh green beans; steamed them for 4 minutes in the microwave, then transferred to the pan with a tablespoon of bacon grease instead of the butter, cooked for another 2-3 minutes. ...
My family ate these up! They seemed to enjoy these better than when I use a FRESH bean recipe! Who would of thought!
in the picture there was something red... peppers? bacon? so i added a tiny bit of peppers. v good