My mom bought WAY too many local green beans from a farmer friend of hers. So after a 2-hour snapping session, we had a great deal of veggies for dinner.
Special thanks to my little brother, whose plate was snagged in the middle of our meal as I forgot to photograph this dish before we all sat down at the table.
2 lbs of fresh green beans, snapped and strings removed
3 organic carrots shredded
1 1/2 Cups almonds, crushed or sliced — I buy whole almonds and crush them for recipes that require sliced, that way I only have to buy one kind of almonds. I’ve used smoked almonds in this recipe for a stronger flavor. Tamari almonds are also fab!
2 TB soy sauce
Steam beans in a little water for 5-12 minutes until all are deep green. Some beans are thicker and take longer to cook. Snap test your beans after 5 minutes and cook them to the doneness your family likes. Drain beans and add carrots, almonds, and soy sauce. Stir to combine. Cook on high heat 2 minutes. Remove from heat and serve.