Haricots Verts and Red Peppers with Almonds

• 1 cup sliced almonds
• 7 red bell peppers (about 3 1/2 pounds)
• 2 tablespoons olive oil
• 2 1/2 pounds haricots verts (French thin green beans) or regular green beans

1. Preheat oven to 350F.
2. In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored.
3. Cut bell peppers into 2-inch-long strips.
4. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes.
5. Transfer cooked peppers to a serving bowl.
6. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.
7. In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans.
8. Drain beans in a colander and transfer to bowl.
9. Toss vegetables with almonds and salt and pepper to taste.

almonds, red bell peppers, olive oil, haricots verts

Taken from www.epicurious.com/recipes/food/views/haricots-verts-and-red-peppers-with-almonds-14551 (may not work)