1 lb Green beans, fresh

      4 c  Water, salted

      3 T  Peanut oil

      1    Garlic clove, mashed

    1/2 t  Ground cumin

    1/4 t  Paprika

    1/4 t  Ground cloves

      1 T  Almonds, slivered

  Clean and trim green beans.  Simmer in lightly salted water until just
  tender, about 30-45 minutes. Drain and put in serving dish.
  Put remaining ingredients (except almonds) in a saucepan over medium heat
  and cook for two minutes, stirring constantly. Add the almonds and stir
  briefly to coat. Pour the oil mixture over the green beans and toss gently
  until beans are thoroughly coated. Serve warm.
  NOTES:
  *  Algerian green beans with almonds -- This is a variation on an Algerian
  recipe from Rose Dosti's "Middle Eastern Cooking."  Since when is North
  Africa in the Middle East? You may well ask.
  *  Canned green beans are not an acceptable substitute in this recipe.
  Powdered garlic is probably OK.
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 50 minutes cooking.
  : Precision:  approximate measurement OK.
  : Karen Kolling
  : DEC Systems Research Center, Palo Alto, California, USA
  : kolling@src.DEC.COM    decwrl!decsrc!kolling
  : Copyright (C) 1986 USENET Community Trust