Green Beans Almondine

Green bean casseroles were the norm when I was growing up.  Usually frozen beans smothered in a can of cream of mushroom soup and topped with a can of deep fried onion bits that would probably survive a nuclear blast. Ahhh. Good times

Nowadays, we try to eat a bit healthier.

This is is my version of green beans almandine, but with a twist….the almonds are spiced and slow roasted before being sprinkled on top.

I also put a few beans aside after steaming them for the dog since they make a great between meal snack for her, or a meal topper.

Ingredients:

• 1 lb. of green beans
• 1 Tablespoon butter (I use Earth Balance)
• I cup slivered, blanched almonds
• small lemon
• 1 Tablespoon aquafaba (liquid from a can of chickpeas
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Directions:

1. Preheat oven to 250
2. Toss the almonds with the aquafaba, coating it well.  Zest the lemon to get 1 teaspoon and sprinkle it over the almonds along with the garlic powder.  Stir well to combine and coat the almonds.
3. Place on a foil lined baking sheet and bake for 1 hour, stirring occasionally.  This step can be done ahead of time and the cooled almonds can be stored in an airtight container at room temperature.  There is way more here than you will want to use on just 1 lb. of green beans, so you will have plenty if you are making a larger batch.  They are also excellent to snack on, but make sure you save enough for the recipe!
4. Steam the green beans till crisp tender.  This step can also be done ahead of time, since you are going to heat them again.
5. In a large pan over medium, medium/high heat, melt the butter, and add 2 teaspoons of lemon juice.  Add the green beans and stir to coat and reheat if necessary.  Add salt and pepper to taste.
6. Put green beans on plate and top with toasted almonds. Serve immediately.

Enjoy!