Trim the ends of one pound of beans and drop them into a pot of boiling water for two minutes or until they are bright green and tender with a little bite. Drain, rinse with cold water, and pat dry. Dress the beans with 1 tablespoon of olive oil (unless you have hazelnut oil, which is glorious with the beans), then add salt, pepper, and 3 tablespoons toasted, chopped almonds or hazelnuts. Thin slices of caramelized onions, shallots, or roasted red peppers will make your dish fancy, even if you’re cooking in flip-flops. [Doyle]
Doyle, Anneliese. “Bean town.” The Boston Globe. 19 May 2004. <www.boston.com/ae/food/articles/2004/05/19/bean_town/> (24 May 2004).