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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 3/4 lb. green beans
- 2 Tbsp. unsalted butter
- 1 Tbsp. raspberry vinegar
- 1 Tbsp. rice vinegar
- 1/2 c. slivered almonds
Method
- Blanch the green beans in boiling water in a saucepan for 2 to 3 minutes or until the beans are bright green.
- Drain and pat dry. Melt the butter in a saucepan over medium-low heat.
- Stir in the raspberry and rice vinegars and the green beans.
- Cook for two minutes over medium heat.
- Add the almonds; toss lightly to mix. Serve immediately.
- For a special touch, add a few fresh raspberries to each plate.
- Can be eaten by persons on low sodium diets.
