Yellow Wax Beans With Toasted Almonds

Photo by Amy Neunsinger
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 204.7 calories
    • Calories 77 calories from fat
    • Fat 17.67 g
    • Sat Fat 3.76 g
    • Cholesterol 10.03 mg
    • Sodium 194.65 mg
    • Protein 5.43 mg
    • Carbohydrate 9.51 g
    • Fiber 4.35 g
    • Iron 1.68 mg
    • Calcium 74.78 mg


  1. Check 1 tablespoon plus 1/2 teaspoon kosher salt
  2. Check 1 pound yellow wax beans, ends trimmed
  3. Check 2 tablespoons olive oil
  4. Check 2 tablespoons unsalted butter
  5. Check 3/4 cup (about 3 ounces) whole blanched almonds, coarsely chopped
  6. Check 1/4 teaspoon freshly ground black pepper


  1. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of the salt and the wax beans, return to a boil, and cook until just tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and set aside.


  1. Heat the oil and butter in a large skillet over medium heat. Add the almonds and cook, stirring often, until they begin to turn golden but not brown, about 2 minutes. Transfer to a plate and sprinkle with the remaining salt and the pepper. Place the beans in a large bowl, toss with the almonds, and serve.