Green Beans With Almonds

Serving Size : 10

coarse salt to taste
2 pounds slender green beans, trimmed
1/2 cup slivered blanched almonds
2 tablespoons unsalted butter
1 tablespoon olive oil
4 thinly sliced shallots
freshly-ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley

Cook beans in lightly salted water until tender, about 5 minutes. Drain in
a colander, rinse with cold water and pat dry with paper towels. Set
aside. In a large fry pan over medium heat, toast the almonds, stirring
continuously, until golden brown, about 3 minutes. Transfer to a plate and
set aside. In the same pan over medium heat, melt the butter with the
olive oil. Add the shallots and saute until translucent and beginning to
brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the
beans. Saute, stirring continuously, until heated through and beginning
to brown, about 4 minutes. Season with salt and pepper and stir in the
parsley and almonds. Transfer to a warmed serving bowl and serve immediately.

Source:"Williams-Sonoma"

Per Serving (excluding unknown items): 32 Calories; 4g Fat (99.7% calories
from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 6mg
Cholesterol; trace Sodium. Exchanges: 1/2 Fat.

NOTES : Recipe adapted from Williams-Sonoma, Entertaining, by George
Dolese (Oxmoor House, 2004)

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