Sauteed String Beans With Almonds (Weight Watchers)

Submitted by JackieT78

"This recipe was published on the WW site last year. I made it for Thanksgiving dinner and everyone loved it. According to WW, a 3/4 cup serving is 1 point. Prep time includes snapping the fresh green beans. If you're faster than me or you're using frozen green beans, it won't take as long. For variety, you can substitute pine nuts for the almonds. Toast the pine nuts the same as the almonds."

 

• Ready In: 42mins
• Ingredients: 7
• Yields: 0.75 cup servings
• Serves: 8

ingredients

• 118.29 ml slivered almonds or 118.29 ml pine nuts
• 9.85 ml olive oil
• 3 medium garlic cloves, minced
• 1892.72 ml fresh green beans, snapped and trimmed or 1892.72 ml frozen green beans, thawed
• 118.29 ml canned chicken broth or 118.29 ml canned vegetable broth
• 2.46 ml salt (or to taste)
• 1.23 ml black pepper, freshly ground (or to taste)

directions

1. Place almonds (or pine nuts) in a large, dry skillet and place over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan and set aside.
2. Heat oil in same skillet over medium heat.
3. Add garlic and cook, stirring, 1 minute.
4. Add string beans and saute 1 minute.
5. Add broth to pan; cover and steam until beans are crisp-tender, about 3-5 minutes.
6. Add salt and pepper; stir to coat.
7. Remove from heat; stir in toasted almonds.