- Place almonds in a large skillet; cook over medium heat until light golden, stirring occasionally. Remove from skillet and set aside.
- In the same skillet, combine green beans and 1/2 cup water. Cook until steaming; cover and simmer 8 minutes or just until crisp-tender. Drain; set aside and keep warm. Wipe skillet dry with paper towels.
- Return skillet to medium-low heat. Add butter; cook until light golden brown. Add shallot and garlic; cook 30 seconds. Add tomatoes and basil; cook until tomatoes are heated through.
- Add green beans and almonds; toss to coat. Cook until heated through. Season with salt and pepper to taste, and serve.
View all nutritional information
Calories 100, Calories Fat 55, Total Fat 6g, Saturated Fat 2g, Cholesterol 10mg, Sodium 8mg, Carbohydrate 10g, Protein 3g
|Calories (fat) extra||55|
|Total Fat (extra)||10|
|Saturated Fat (extra)||13|
|Vitamin A (extra)||25|
|Vitamin C (extra)||32|