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Rosemary Lemon Green Beans with Toasted Almond

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Rosemary Lemon Green Beans with Toasted Almond

Prep Time: Cook Time:


  • Beans, snap, green, raw | 4.00 cup
  • Spices, bay leaf | 1.00 whole
  • Almonds | 0.50 cup, sliced
  • Butter salted | 3.00 tbsp
  • Lemon peel, raw | 1.00 tsp
  • Fresh rosemary | 1.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 103.37 mg

Fat per serving: 7.41 g

Saturated fat per serving: 3.02 g

Protein per serving: 3.13 g

Sodium per serving: 63.59 mg

Cholesterol per serving: 11.45 g


  1. Slice the beans diagonally into 2-inch pieces the put in a saucepan of salted boiling water along with a bay leaf.
  2. Cook until beans are tender but crispy, for about 8 minutes. Drain and remove bay leaf.
  3. While beans are cooking, place almonds in a small skillet over medium heat and stir until almonds are toasted.
  4. Add butter, lemon peel and minced rosemary to pan. Stir until butter is melted, then season with salt and pepper.
  5. Place hot beans in a serving dish. Pour butter mixture and toss to mix. Serve warm!

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