May use 1 can of green beans, if no longer are available. Heat the beans with liquid from can, in a saucepan thoroughly. While beans are heating, mix in a glass (not metal) 2-3 teaspoons cornstarch and 1/4 cup or less cold water. When beans are well heated, drain nearly all of green bean liquid and add 1 teaspoon beef bouillon granules (or 1 cube beef bouillon in 1/4 cup boiling water, stirring to dissolve). After bouillon is thoroughly mixed with beans, add cornstarch mix to thicken. Stir often on heat, but gently until thickened.

Just before serving, add a small amount of soy sauce; stir. Remove from heat; do not let the mixture reheat to boiling. The soy sauce and bouillon become bitter with too much cooking. Remember too -- bouillon and soy sauce are both salty so use a light touch. Pour green beans into a serving dish, possibly removing some of the thickened sauce. Top with slivered almonds and serve immediately, so the almonds don't get soggy.