1 med. red bell pepper
2 tbsp. butter
1 oz. sliced almonds
2 garlic cloves, minced
1 tsp. minced fresh parsley
1/4 tsp. salt
Dash freshly ground pepper
3 c. trimmed & halved green beans, cooked until tender

Cut pepper into thin strips. In 10" to 12" nonstick skillet heat butter over medium heat until bubbly and hot; add almonds, garlic, parsley, salt and ground pepper and saute until almonds are golden, 2 to 3 minutes. Add pepper strips, and green beans and cook, stirring occasionally until vegetables are heated through, 2 to 3 minutes. Serves 4.