- 1 tablespoon margarine
- 1 small onion (1/2 cup chopped or sliced)
- 1⁄4 cup almonds, chopped, sliced or slivered
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 tablespoon mustard
- 4 cups green beans, fresh (cooked), frozen or canned (drained)
Melt margarine in a medium skillet over medium heat. Add onion and almonds and cook until onions are tender.
In a small bowl, mix together brown sugar, orange juice and mustard. Stir into onion mixture.
Cook 2 to 3 minutes, until sauce begins to thicken. Stir in green beans and cook for 3 to 5 minutes, or until heated through.
Refrigerate leftovers within 2 hours.
4 cups of green beans is about 1 pound fresh OR 16 ounces frozen OR 2 cans (15 ounces each)
To cook fresh green beans: Wash and trim green beans. Cut or snap into desired length. Place in a small saucepan and fill with enough water to cover beans. Bring to a boil. Cover and cook until crisp-tender, about 5 to 7 minutes. Drain beans and set aside.
For extra flavor, add ¼ cup dried cranberries to the skillet along with the green beans.