Snip stem ends and wash beans in clear water. Trim off any
blemishes. Put whole beans in a medium saucepan; add salt and water.
Cover and cook until beans are tender but not softened.
While beans are cooking, melt 2 tablespoons of the butter or
margarine in a medium skillet. Add slivered almonds and cook, stirring
occasionally, until almonds are lightly browned. Spoon nuts onto a
paper towel to drain.
Add remaining 4 tablespoons of butter to hot skillet. Drain cooked
beans; spread in hot fat and brown lightly on all sides. Add salt and
pepper if desired. Serve hot, sprinkled with almonds.