- 1 pound romano beans, stem ends trimmed, cut into bite size pieces
- 2 Tbsp olive oil
- 3 cloves garlic
- 4 shallots
- fresh lemon juice
- roasted almonds
- salt and pepper to taste
- Bring a pot of salted water to a rapid boil. Blanche the beans.
- Sauté the shallots in the olive oil over moderate heat until they are softened, about 5 minutes.
- Add the beans and cook, tossing, until heated through.
- Add the lemon juice and almonds
- Season with salt and pepper and serve!