Yellow Wax Beans With Toasted Almonds

Yellow Wax Beans With Toasted Almonds
Amy Neunsinger

Serves 6
preparation
10
minutes
cooking
5
minutes

Ingredients

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

Directions

  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.

 

Frances Boswell and Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 77 %
  • Calcium 74.78 mg
  • Carbohydrate 9.51 g
  • Cholesterol 10.03 mg
  • Fat 17.67 g
  • Fiber 4.35 g
  • Iron 1.68 mg
  • Protein 5.43 mg
  • Sat Fat 3.76 g
  • Sodium 194.65 mg
What does this mean? See Nutrition 101.