Unless I'm making my grandma's green bean casserole, we like 'em simple around here. The key is finding fresh, crisp beans.
Oxmoor House SEPTEMBER 2012
1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add beans and shallots; cook 5 minutes, stirring frequently. Add 1/2 cup water; cover and cook 5 minutes or until beans are crisp-tender.
2. Melt butter in a small skillet over medium heat. Add almonds; cook 5 minutes or until browned, stirring frequently.
3. Add almond mixture, lemon juice, and remaining ingredients to bean mixture; toss well.
Kids Can Help: For older kids who have practiced their cutting skills, let them trim the ends off the green beans with a child-safe knife. For the younger ones, teach them how to snap off the ends with their fingers.
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