Green Beans and Red Peppers with Almonds
Preheat oven to 350 degrees 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-inch-long strips.
In a 12-inch heavy skillet heat 1 tablespoon 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 tablespoon 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 6 minutes for green beans or about 3 minutes for haricots. Drain beans in colander and transfer to bowl. Toss vegetables with almonds and salt and pepper, to taste.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Food Network Kitchen