I love when green beans are still crunchy when I eat them. I get a double crunch with this recipe because of the crisp green beans and the almond breadcrumb topping. My mom made them for our family Thanksgiving and they were so good I knew I had to take the recipe to Omaha and share with my in laws at Christmas. A few tricks I picked up: Grammy had me put a lid on the water pot to get it to boil faster. Deb trained me in the art of the slap chopper to chop the toasted almonds. It was a great team effort and they were 75% eaten after the Christmas meal was over. I call that a success.
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