3 tablespoons dairy-free margarine, divided (can sub olive oil, if desired)
1 tablespoon Worcestershire sauce
1-1/2 teaspoons lemon juice
¼ teaspoon ground cumin
2 cans (14.5 ounces each) cut green beans, drained (or 1-1/2 lbs cooked green beans)
Salt and pepper, to taste
Instructions
Heat a large skillet over medium-high heat. Add the almonds and cook 2 to 3 minutes, stirring frequently, or until golden (watch carefully to ensure that they don't burn). Add 2 tablespoons of the margarine margarine, Worcestershire, lemon juice and cumin. Cook until the margarine has melted, stirring constantly. Remove the almonds to a plate.
Melt the remaining margarine in the same skillet over medium-high heat. Add the beans, and cook 2 minutes, stirring occasionally. Remove from heat and season to taste with salt and pepper.
Sprinkle almond mixture over beans. Toss and let stand 5 minutes before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/toasted-almond-green-beans