1 lb Green beans
1/2 cup Whole almonds
4 cloves Garlic
1-2 Dried hot chilies, or chili flakes to taste
3 Tbs olive oil
1 cup Onion, chopped
2 Tbs Honey or agave nectar
3 Tbs Soy sauce
1. Set up a large bowl of ice water. Bring a large pot of water to a boil and salt it. Add the beans and cook until crisp-tender, about 2 minutes, depending on the size of the beans. Using a pasta fork, scoop out the green beans and shock them in the ice water and drain.
2. Put the almonds, garlic, and chile(s) in a food processor and process; while the machine is running, add a tablespoon or 2 of the oil to get the mixture moving. Continue to process until you have a thick paste.
3. Put the remaining olive oil in a large skillet and cook the onions over medium heat, stirring occasionally, until they’re just soft, about 3 minutes. Add the almond paste and continue cooking for another couple of minutes, then add the honey and soy sauce. Cook for another minute or 2 over high heat, stirring constantly, before adding the green beans. Toss to coat the beans well in the almond-onion mixture and cook just until the beans are warmed through; if the paste becomes too thick, add a tablespoon or 2 of water to thin it out. Sprinkle with salt and pepper and serve hot or at room temperature.