Beans with Butter and Toasted Almonds

-Tip and tail 1 pound green or Roma beans.

-Place them in boiling water and cook about 3-4 minutes (they should still be crisp when done).

-Drain and spread hot beans out on a dishtowel to dry (they’ll continue to cook and dry from the retained heat).

-Melt 1-2 TBS butter in a sauté pan.

-Add ¼ cup slivered almonds and cook for about 1 minute over medium heat.

-Add the beans and toss. Sprinkle with salt and serve warm.