1. In a large saucepan, add water and bring to boil. Add green beans and cook for a few minutes until beans are crisp. Remove beans from water and place into an ice bath to stop the cooking process. 2. In a large sauté pan, melt butter and extra virgin olive oil over medium heat and add onions and stevia if you wish, stirring frequently, and cook for about 25 minutes, or until caramelized. 3. In a small pan, heat almonds over medium heat until golden brown, about 5 minutes. 4. Add the caramelized onions to the green beans and season with Himalayan sea salt and pepper. Top with toasted almonds. This recipe makes approximately 1 cup of cooked green beans and onions. This equates to 2 vegetable servings on IHC plan.