Recipe By : Gourmet, December 1997
Serving Size : 16 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Almonds -- sliced
7 Red bell peppers
2 tb Olive oil
2 1/2 lb Haricots verts or regular green
- beans
Preheat oven to 350°F.
In a baking pan toast almonds in one layer in middle of oven 10 to 15
minutes, or until lightly colored. Cut bell peppers into 2"-long
strips. In a 12" heavy skillet heat 1 tb oil over moderate heat until
hot but not smoking and cook half of peppers, stirring frequently,
until crisp-tender, about 12 minutes. Transfer cooked peppers to a
serving bowl. Cook remaining peppers in remaining tb oil in same
manner and transfer to bowl.
In a 4-quart kettle half filled with boiling salted water cook beans
until crisp-tender, about 3 minutes for haricots verts or about
6 minutes for regular green beans. Drain beans in a colander and
transfer to bowl. Toss vegetables with almonds and salt and pepper to
taste.
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