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Yellow Wax Beans with Toasted Almonds

Photo: Amy Neunsinger
Yield Makes 6 servings
This simple bean recipe makes a wonderful side dish for any occasion. You can substitute green beans for yellow wax beans if desired. Don't forget the toasted almonds -- they add a taste and texture that contrasts perfectly.


  • 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

Nutrition Information

  • calcium 74.78 mg
  • calories 204.7
  • caloriesfromfat 77 %
  • carbohydrate 9.51 g
  • cholesterol 10.03 mg
  • fat 17.67 g
  • fiber 4.35 g
  • iron 1.68 mg
  • protein 5.43 mg
  • satfat 3.76 g
  • sodium 194.65 mg

How to Make It

  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. 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.

    Tip: You can use fresh green beans instead of yellow wax beans.