1 pound Fresh green beans (about 3 cups)
1 teaspoon Light margarine
1/4 cup Low-sodium vegetable or chicken broth
1 tablespoon Chopped fresh oregano or 1 teaspoon dried, crumbled
Freshly ground pepper to taste
1 cup Frozen pearl onions (about 4 ounces)
2 tablespoons Sliced almonds
1/4 cup Seasoned bread crumbs


Trim green beans and slice into 2-inch sections.

In a large nonstick skillet, heat margarine over medium-high heat. Add green beans and sauti 1 to 2 minutes, stirring constantly so beans cook evenly.

Add broth, oregano, and pepper; sauti for 20 to 30 seconds.

Add onions. Cook, covered, over medium-low heat for 6 to 8 minutes, or until beans are tender-crisp.

Meanwhile, in a small nonstick pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes. Sprinkle bread crumbs and almonds over cooked beans.

Cooks Tip on Fresh Green Beans: When green beans are in season, buy extra to freeze. Trim and slice beans. Blanch them in boiling water to cover by 1 inch for 1 minute. Remove them from the hot water and run them under cold water. Cool beans, then freeze them for up to 6 months. Thaw and use in this recipe as directed.

this if from the American Heart Association

I use frozen green beans because the fresh in the stores look so bad.