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    You are at:Home»Dairy-Free Recipes»Easy Toasted Almond Green Beans

    Easy Toasted Almond Green Beans

    6
    By Alisa Fleming on December 13, 2013 Dairy-Free Recipes, Sides

    Green beans are an iconic holiday side dish, yet this legume isn’t technically in season until spring. Enter the magic of canned green beans. Sure, you can make these almond green beans with fresh, but when unavailable, you can still enjoy this festive recipe.

    Easy Toasted Almond Green Beans Recipe (dairy-free, vegan and gluten-free optional)

    Special Diet Notes & Options: Almond Green Beans

    This recipe is dairy-free / non-dairy, egg-free, peanut-free, and tree nut-free. For gluten-free and vegan, look for a Worcestershire such as Wizard’s. They have an organic vegan option and a gluten-free and vegan option.

    5.0 from 1 reviews
    Toasted Almond Green Beans
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    This recipe was shared with us by Cans Get You Cooking (they have more canned food recipe ideas on Pinterest).
    Author: Alisa Fleming
    Serves: 6 servings
    Ingredients
    • ¾ cup (3 ounces) slivered almonds
    • 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
    1. 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.
    2. 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.
    3. Sprinkle almond mixture over beans. Toss and let stand 5 minutes before serving.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Denise Dunnahoo on February 24, 2017 3:42 am

      OMG…..where has this been all my life! I love the cumin element. I thought the flavors really worked well together. Definitely have to double it the next time. I’m not sure all of it will make it to the table. <3

      Reply
      • Alisa Fleming on February 24, 2017 10:36 am

        So glad you enjoyed the recipe Denise and thank you for the feedback! Sounds like you’ll need to make another batch 🙂

        Reply
        • Timothy harris on June 16, 2021 6:11 am

          The best green beans i have tasted

          Reply
    2. Pingback: Gluten-Free Green Bean Casseroles | gfe--gluten free easily

    3. Katie D. on December 30, 2013 7:15 pm

      This is SO GOOD!!! My husband and I loved it! We took leftovers on a weekend roadtrip and they didn’t even make it onto the ferry. Thanks for a delicious, easy recipe 🙂

      Reply
      • Alisa Fleming on January 1, 2014 10:29 am

        Quite the rave for green beans – glad to know you loved the recipe!

        Reply

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