A spicy twist on green bean almondine! The red pepper butter adds a new zest to this classic side dish that's perfect for a summer dinner or a holiday table.
Roast almonds in a shallow baking pan in a 350ºF oven for 5 minutes. Set aside.
Blanch green beans in boiling salted water for 3 minutes. Drain. Then immediately put the beans in a bowl of ice cold water to stop the cooking process. Drain and set aside.
Add butter and chili flakes to a sauce pan and heat over medium low to melt. Add the green beans and almonds and toss. Saute for 2 to 3 minutes. Season with salt.