1-1/2 cups green beans, cut or snapped into 1-inch pieces
1-1/2 cups yellow wax beans, cut or snapped into 1-inch pieces
1 tablespoon butter
1/2 cup slivered almonds
fresh ground pepper
Steam the prepared beans until fork-tender using a steamer that holds the beans above the water for best results. Melt the butter in a small skillet, add almonds, and toss to coat. Add the beans, stir to coat with the butter and almonds. Cook three to five minutes on low, just until warmed through and butter is absorbed.
Serve with several grinds of fresh pepper. Serves four as a side dish, two as a main dish with rice.
Favorite or New Plant
Shady Pink Ladies
When we think of bananas, it's most often in a sunny garden that needs a big, strong, textured green plant to cool it off. But there's one banana made for the shade. Velutina banana (Musa velutina) keeps the classic thick stalk and widely spread armlike leaves in shade. Other bananas may get thin and wimpy without enough sun, but the vels burst with rich, rosey flowers and shocking pink, rather downy, fruit. Not a huge plant at 8 feet max, it's an ideal understory plant for a tropical touch.