Instructions

Trim the green beans by snapping the ends off.
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Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil.
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Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
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Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
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Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
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Using an oven mitt or pot holder, remove from the heat and serve.
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Yield: 4 to 6 servings
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Be very careful when adding the green beans to the hot wateróyou need to do this slowly, so the water doesnít splash up and burn you.
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Did you know that toasting nuts not only makes them crunchy but also intensifies their flavor?