A healthy vegetable side dish that combines sweet, savory, crunchy and tangy.
Green Beans with Onions and Almonds
Ingredients
1 Tablespoon margarine or butter
1 small onion (½ cup chopped or sliced)
¼ cup chopped, sliced or slivered almonds
2 Tablespoons packed brown sugar
2 Tablespoons orange juice (juice from ¼ orange)
1 Tablespoon prepared mustard
4 cups green beans, fresh cooked, frozen, or canned, drained and rinsed
Directions
- Wash hands with soap and water.
-
Rinse or scrub fresh vegetables under running water before preparing.
- Melt margarine or butter in a medium skillet over medium heat. Add onion and almonds and cook until onions are tender.
- In a small bowl, mix together brown sugar, orange juice and mustard. Stir into onion mixture.
- Cook 2 to 3 minutes, until sauce begins to thicken. Stir in green beans and cook for 3 to 5 minutes, or until heated through.
- Refrigerate leftovers within 2 hours.
Notes
- 4 cups of green beans is about 1 pound fresh OR 16 ounces frozen OR 2 cans (15 ounces each)
- To cook fresh green beans:
Wash and trim green beans. Cut or snap into desired length. Place in a small saucepan and fill with enough water to cover beans. Bring to a boil. Cover and cook until crisp-tender, about 5 to 7 minutes. Drain beans and set aside. - For extra flavor, add ¼ cup dried cranberries to the skillet along with the green beans.
You might also like...
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups
Hummus (with tahini)
Hummus (with tahini)
Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup
Radish and Cucumber Salad
Radish and Cucumber Salad
Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Potato Salad
Potato Salad
A creamy potato salad with tangy mustard and crunchy celery. Perfect potluck or summer BBQ dish.
Prepare:
20 minutes
Makes:
8 cups
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Pineapple Veggie Chicken
Pineapple Veggie Chicken
Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic and ginger.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
10 cups

Comments
Me too! Love this recipe! I tested this out with a teenage class, and everyone thought it was tasty. Even students who didn't like green beans tasted it, and liked it.
I am kind of love this recipe. It has a great sweet taste and the crunchy almonds are great in this.