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Spicy Green Beans Amandine



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Spicy Green Beans Amandine

Tom Fitzmorris

"I plead guilty to not presenting enough good side dishes in this
department. Here's one of my favorites. It's designed to be served
hot, but it's also delicious cold.
Some vegetables have become so identified with their canned versions
that restaurants  hesitate to serve them for fear customers will accuse
them of tin-piercing. This is certainly true of green beans, which seem
to taste better when they're sliced on the bias, and which become more
convincing with some textural contrast. And that's what I offer to
you here."

2 cups fresh green beans
[or frozen, if you must!]
1/4 cup sliced almonds
1/3 cup chopped onion
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Tabasco jalapeno
pepper sauce
3 tablespoons vinegar
2 tablespoons chopped roasted
red bell pepper (optional)

1. Cook green beans in unsalted boiling water until just starting to become tender. Drain, drench with cold water, and slice into pieces about an
inch long. Set aside.
2. Sauté sliced almonds and onion in butter in a large skillet until onion
is transparent. Lower the heat and stir in salt, pepper, Tabasco,
and vinegar.
3.Add the cut green beans an roasted bell pepper to the skillet. Toss
with the other pan ingredients until well mixed and heated through.
Serve immediately.
Makes four servings.

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Tom's Thanksgiving Feast!

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