1 lb. green beans
1 1/2 tsp. butter
1 clove garlic
1 jar (4 oz.) pimentos, drained & chopped
1/8 tsp. black pepper
2 tsp. lemon juice
1 tbsp. sliced toasted almonds

In a large saucepan, bring an inch of unsalted water to boil. Add green beans and cook until tender. Drain and rinse under cold water. Set aside.

In a skillet, melt the butter over moderate heat. Add garlic and cook for 1 minute. Add the beans and pimentos and cook, stirring often about 3 to 4 minutes. Stir in pepper and lemon juice and sprinkle with almonds. Yields: 4 servings.