If you can chop and onion and slice a bell pepper, you can make this mouth-watering vegetable dish.
1 red bell pepper
1 small onion
toasted slivered almonds
2 TBS extra virgin olive oil
Rinse beans and spin off the ends so they have a blunt cut on each side – set aside.
Toast a handful of slivered almonds in a small skilled (without oil) until they start to brown. Pour them into a small dish and set aside.
Heat olive oil in stove-top skillet, add pepper and onion and cook on medium high for 5 minutes. Add green beans and cook until bean start to blister brown and the onions and peppers are caramelized. Stir in almonds and serve. It’s good for you!