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A double batch of this side dish will be right at home on your Thanksgiving table...but it's simple enough for any weeknight meal. It’s delicious hot or room temperature. To keep the almonds crunchy, add them right before you serve.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes 
Serves: 4


  • 1 lb. green and/or wax beans, trimmed
  • 1 Tbs. extra-virgin olive oil
  • 1 small onion, halved and sliced
  • ¼ tsp. kosher salt
  • ¼ cup chopped smoked almonds


  1. In a large pan over high heat, bring ½ cup water to a boil. Add the beans, cover, and steam until bright green and almost tender, 5-7 minutes.
  2. Drain in a colander and set aside. 
  3. Return the empty pan to the burner and reduce the heat to medium. Add the oil to the pan, then immediately add the onion. Sauté, stirring often, until the onion starts to brown, 3-5 minutes.
  4. Return the beans to the pan and shake to spread them out. Sauté, stirring often, until the beans are tender, 2-3 minutes. Season with the salt. Transfer to a serving dish and sprinkle with the almonds.

Nutrition Information

Per serving (1 cup):

  • Calories: 120
  • Total fat: 7 g
  • Sat fat: 1 g
  • Carbs: 11 g
  • Fiber: 4 g
  • Total sugar: 5 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 160 mg
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The Healthy Cook's Kitchen: Soup

The supermarket is full of canned soups. But, as far as your health...and your taste buds...are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they’re packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that will help you up your soup game.

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