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An easy, but different green beans side dish from the Women’s Weekly Original Cookbook.

INGREDIENTS

  • 500g green beans
  • 60g butter
  • pinch salt
  • 30g blanched almonds
  • 2 teaspoons lemon juice

METHOD

Top and tail beans. Cook whole, or sliced, in a little boiling water until tender, then drain. Melt butter over low heat, add almonds, saute a few minutes, Stir in salt and lemon juice. Pour over hot beans. Serve.

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