These beans have a wonderful flavor from the butter that has been cooked to a nutty brown stage. They are a great side dish and a succulent, nutritious treat. Use unsalted butter as it is less likely to burn.
Trim beans so that they are all the same length.
Bring a large pot of water to a boil and cook beans 3 minutes or until bright green but still very crunchy. Drain.
Chill in ice water and then pat dry.
Arrange in a buttered ovenproof dish.
Melt butter in a medium skillet and add almonds.
Allow nuts to brown very slowly until golden brown stage.
Add lemon juice and salt. Reserve.
Just before serving, spread butter mixture over and reheat for 10 to 15 minutes at 350ºF.
8 servings
