This green bean dish would accompany almost any meal very well. I started with just the green beans and then noticed that I had a half of a red pepper so I decided to add it. This produced a great contrast both in color and taste. I used good quality frozen organic green beans, but it would work well with fresh beans.
Green Beans and Red Peppers - Scented with Garlic
Serves about 5 people
3/4 to 1 Lb. Green beans, cooked until just crisp
1/4 Cup Sliced raw and natural almonds
1 Tbls. Extra virgin olive oil
1 Tbls. Vegetable oil spread, low-fat and low-sodium
2 Garlic cloves; crushed but kept in tact
1/2 Sweet red pepper; sliced in 1/4 inch slices (approximately the same size as the beans)
Cook the green beans; set aside.
Heat an 8 inch skillet over medium heat. Add the almonds in a single layer to the dry skillet. Toast over medium heat in the skillet; careful not to burn. Remove almonds when they are golden brown; set aside.
Add the oil and spread; melt and swirl to coat the bottom of the skillet. Turn the heat down to low and add the garlic. Heat the garlic in the oil for about 5 - 7 minutes. Remove the garlicn(keep the oil in skillet) and discard.
Add the beans and red pepper strips to the skillet with the oil; mix to distribute the oils throughout. Heat on (very)low heat for about 2 - 3 minutes.
Remove the beans and peppers to a serving dish and toss in the almonds.