• 2 pounds (6 cups) fresh green beans, whole or broken in half with tips removed 
•   4 cups vegetable stock
•   1 tablespoon oil or ¼ cup vegetable broth 
•   2 shallots, finely minced
•   1 cup mushrooms, sliced
•   1½ garlic cloves, minced
•   ½ teaspoon salt
• Freshly ground pepper
•   Almonds, sliced or chopped and toasted
•   1 tablespoon fresh parsley, chopped

  Place beans in large pot with vegetable broth. Bring to boil and cook for 5 minutes or until almost cooked. Drain. Heat up oil or vegetable broth in skillet over medium-high heat. Add shallots, mushrooms and garlic and cook until translucent and beginning to brown. Add green beans with salt and pepper. Cook until you have reached the level of tenderness you prefer. Stir in almonds with parsley and serve.

  Hint:

   One pound of trimmed green beans is approximately equivalent to 3 cups of raw or 2 cups of cooked.