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Barbara Eden's Company Green Beans


  • 1 1/2 pounds green beans, ends trimmed 750 g
  • 2 tablespoons butter 25 mL
  • 1 clove garlic, minced
  • 1 sweet red pepper, thinly sliced
  • Salt and pepper to taste
  • 1/4 cup toasted slivered almonds (optional) 50 mL

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  1. Cook the beans in a large pot of boiling salted water until tender crisp, about 4 to 5 minutes.
  2. Drain the beans and set aside.
  3. Dry the pot: add butter and melt over medium heat.
  4. Add garlic and red pepper strips; cook, stirring often, until softened, about 1 minute.
  5. Return the reserved beans to the pot and toss until vegetables are well mixed and beans are reheated.
  6. Season with salt and pepper, and garnish with almonds, if using.

Makes 6 to 8 servings.

Per 6 servings (no nuts): 61 calories, 2 g protein, 3.5 g fat, 7 g arbohydrate