garlic green beans with marcona almonds and vegan tarragon butter
Source: Philadelphia Inquirer ()
1 tablespoon olive oil
2 tablespoons minced garlic
1 pound French (or regular) green beans, ends trimmed
1 cup water
2 tablespoons soft margarine
2 teaspoons minced fresh tarragon
Salt and pepper to taste
¼ cup Spanish Marcona almonds, chopped
1. In a large pan, heat the oil until it ripples, medium hot. Add the garlic. Immediately put the beans on top.
2. When the garlic starts to brown (1 to 2 minutes), add the water, cover pot. Steam beans to desired tenderness.
3. In a bowl, combine the beans, margarine, tarragon, salt and pepper. Toss until the margarine melts. Garnish with the almonds.
- From Rich Landau, owner-chef, Horizons, Philadelphia
Per serving (based on 6): 112 calories, 3 protein, 7 grams carbohydrates, 1 grams sugar, 9 grams fat, no cholesterol, 49 milligrams sodium, 3 grams dietary fiber.