Ingredients
1 teaspoon extra-virgin olive oil
4 slices bacon, cut into 1-inch pieces
1/4 cup coarsely chopped natural almonds
1 pound frozen snap beans, such as Romano, thawed and halved (if desired)
Coarse salt and ground pepper
Preparation
In a large skillet, heat oil over medium. Add bacon and almonds and cook until bacon is crisp and almonds are toasted, about 5 minutes. Transfer bacon and almonds to a small bowl and drain all but 2 teaspoons fat from skillet. Add beans and 1/2 cup water to skillet. Season with salt and pepper, cover, and cook until beans are crisp-tender, about 4 minutes. Transfer beans to a platter and top with bacon and almonds. Serve warm.
