1 lb. green beans
3 tbsp. sliced blanched almonds
2 tbsp. butter
3/4 tsp. salt
1/2 c. water

Cut each green bean lengthwise in half. Set aside. In skillet over medium heat, cook almonds until golden, shaking skillet frequently. Remove almonds to plate.

In skillet over medium heat, in hot butter, cook green beans and salt until beans are lightly browned. Add water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender-crisp, stirring occasionally. Keep warm until serving. Serves 6.