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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 healthycook@cspinet.org.

Time: 15 minutes 
Serves: 4

Ingredients

  • 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

Instructions

  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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