Saute sliced, skinless almonds in butter until lightly browned. Remove with a slotted spoon to a paper towel and pat dry...
Cut the tips of the beans and cut in half. Wash in a colander. Pat dry.
Boil water in a saucepan with a teaspoon of baking soda (this is a Southern trick so the beans stay bright green) for three minutes or longer if you’d like them as al dente as we do.
Drizzle with melted butter and mix in toasted almonds.
(for variety, you can add a little lemon if you feel like it...)
A perfect holiday side-dish.
by Chef Mark Shoup