Almond Crunch Green Beans

from the 1969 edition of Betty Crocker's Cookbook


  • 3 tablespoons slivered almonds
  • 1 pound fresh wax or green beans
  • 1/2 cup water
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • salt and pepper to taste


Cut beans into 1" pieces or leave whole, if the beans are small.  

 In a saucepan, melt butter over medium heat.  Add the almonds and cook until fragrant and beginning to brown.  Remove almonds with a slotted spoon and set aside, leaving the browned butter in the pan.

To the saucepan, add beans, water and salt and stir well.  Cover; cook 20 to 25 minutes* or until beans are tender.  Drain the beans, season with a little salt and pepper (to taste) and top with the toasted almonds.

*My beans were really thin, so they cooked much faster, maybe 15 minutes total.