Ingredients

• Ingredients Units USM Scale 1x2x3x 12 oz french green beans (regular green beans ok too) 2 tablespoons vegan butter (I recommend Miyoko’s) 1/2 cup slivered almonds 1 – 2 lemons, juice of pinch of salt

Preparation

• Instructions Green Beans: Add 1 – 2 cups of water and generous pinch of salt to a heavy bottom pot, add green beans and bring to a boil. Reduce heat to medium and cook, uncovered, until green beans brighten in color, about 4 – 5 minutes. Transfer green beans to a serving tray or casserole. Cover to keep warm. Almonds: Using the same pot, melt the butter, add the almonds and cook until golden, stirring often, about 5 – 6 minutes. Assemble: Spoon the almonds over top the green beans, add a sprinkle of salt and squeeze of lemon. Alternately, toss the ingredients together in a serving bowl, instead of layering. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months. Let thaw before reheating.