Being the rebellious sort, I decided to substitute my green beans for the wax beans. Yeah, that's right. I run with scissors, too. Well, I would if I ever ran. But I do walk fairly fast with scissors now and then. Fine, I saunter with scissors. (Please don't tell my mother!)
I did make a few changes to the recipe. I left the beans whole, because they were the small, thin French beans. I only had sliced almonds and I chose to toast them in the butter because, well, anything toasted in butter is better than anything that is dry toasted. I then used the lovely browned and almondy butter when I cooked the beans. Mmmm, almondy browned butter!
|I like to use this old baking pan because Farm Boy is convinced that all old enamelware pans are bed pans.|
Almond Crunch Wax (or Green) Beans (Printable Recipe)
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. When tender, drain the beans, season with a little salt and pepper, if needed, and top with the toasted almonds.
*My beans were really thin, so they cooked much faster, about 15 minutes total.