2 lbs. fresh or frozen green beans
1 sm. onion, thinly sliced into rings
2 cloves garlic, minced
2 tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. coriander
1/4 tsp. salt
1/4 c. toasted slivered almonds

Cook green beans in a small amount of water in large saucepan for 10 to 12 minutes or until tender-crisp; drain. Cook onion and garlic in olive oil in skillet until tender. Stir in cumin, coriander and salt. Cook for 1 minute. Combine with green beans in bowl; mix well. Sprinkle with almonds. Yield: 12 servings.