Green Beans with Onions and Almonds
Leer en Español
Prep time:
10 minutes
Cook time:
20 minutes
Servings:
4 cups
Quick Tips
4 cups of green beans is about 1 pound fresh OR 16 ounces frozen OR 2 cans (15 ounces each)
To cook fresh green beans:
Wash and trim green beans. Cut or snap into desired length. Place in a small saucepan and fill with enough water to cover beans. Bring to a boil. Cover and cook until crisp-tender, about 5 to 7 minutes. Drain beans and set aside.
For extra flavor, add 1/4 cup dried cranberries to the skillet along with the green beans.
Green Beans with Onions and Almonds
Leer en Español
Ingredients:
- 1 tablespoon margarine
- 1 small onion (1/2 cup chopped or sliced)
- 1/4 cup almonds, chopped, sliced or slivered
- 2 tablespoons brown sugar
- 2 tablespoons orange juice (juice from 1/4 orange)
- 1 tablespoon mustard
- 4 cups green beans, fresh (cooked), frozen or canned (drained)
Directions:
1. Melt margarine in a medium skillet over medium heat. Add onion and almonds and cook until onions are tender.
2. In a small bowl, mix together brown sugar, orange juice and mustard. Stir into onion mixture.
3. Cook 2 to 3 minutes, until sauce begins to thicken. Stir in green beans and cook for 3 to 5 minutes, or until heated through.
Refrigerate leftovers within 2 hours.
Quick Tips
4 cups of green beans is about 1 pound fresh OR 16 ounces frozen OR 2 cans (15 ounces each)
To cook fresh green beans:
Wash and trim green beans. Cut or snap into desired length. Place in a small saucepan and fill with enough water to cover beans. Bring to a boil. Cover and cook until crisp-tender, about 5 to 7 minutes. Drain beans and set aside.
For extra flavor, add 1/4 cup dried cranberries to the skillet along with the green beans.
Prep time:
10 minutes
Cook time:
20 minutes
Servings:
4 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
