Italian beans are full of flavor and a nice match with browned nuts. Ideal harvest size are
5" pods, and cooking time will vary accordingly.
Slice Italian beans diagonally into 1" sections. Drop into boiling salted water and boil for
3 minutes until tender, and drain. Rinse under cold water to keep green color. In a small
saucepan over medium-low heat, melt 4 tbsp butter, simmer for several minutes until dark golden
with a nutty aroma. Add 1/4 cup slivered almonds and stir until lightly browned. Spoon over the
cooked beans, and season with freshly ground pepper.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook