This Green Beans Almondine couldn’t be simpler to make, and it’s honestly irresistible – vibrant, garlicky, tender-crisp beans tossed with golden almonds and brightened with a squeeze of lemon. Even the ones who usually avoid green beans end up reaching for more, and every time, it disappears faster than I expect.
It’s ready in just 20 minutes, which makes this side dish perfect for busy weeknights, yet it looks elegant enough to brighten any festive table. With that mix of ease and flavor, there’s really no reason not to give it a try – and I’m sure you’ll love it as much as I do.
Looking for more recipes that balance simplicity with a touch of elegance? My Roasted Cauliflower and Corn On The Cob are just as easy – and guaranteed crowd-pleasers.
What Is Green Beans Almondine
Green Beans Almondine is a classic French side dish made with just a few simple, everyday ingredients. As you can probably guess from the name, green beans are the star here. But what exactly does “Almondine” mean? It comes from the French term “Amandine”, which means the dish is garnished with almonds.
It’s a remarkably simple side, yet absolutely delicious. That’s why this recipe has become popular far beyond its French origins. From festive dinners to everyday meals, people all over the world love how it turns humble green beans into something both comforting and elegant.
Why This Green Beans Almondine Recipe
I’m always drawn to side dishes that are simple yet a bit elevated. Green Beans Almondine fits that perfectly, which is why it’s a recipe I keep coming back to. Here’s what makes it a favorite of mine:
- What I love most is how quick and easy it is. In just 20 minutes, you have a bright, fresh side ready to go.
- Even better, the recipe is make-ahead friendly. With a tiny bit of prep in advance, it comes together in almost no time at all, which makes it a real lifesaver on busy evenings.
- The ingredients couldn’t be more pantry-friendly. Five basics – plus salt and black pepper – are all you need to turn green beans into something delicious.
- This side dish is definitely festive-table worthy. The emerald beans and golden almonds look bright and cheerful, and the flavor is versatile enough to serve alongside turkey, roast beef, or ham.
- It’s naturally diet-friendly as well. Gluten-free and vegetarian by nature, and with a couple of small tweaks, it works for vegan or low-carb diets too. That way, no one feels left out at the table.
This is exactly why Green Beans Almondine has become one of those sides I can rely on anytime. Now let’s take a closer look at the simple ingredients that make it work so well.
Green Beans Almondine Ingredients
Green Beans Almondine comes together with just a few simple ingredients. Here’s how to pick the right ones and store them properly, so each ingredient shines on the plate.
Green Beans. Look for vibrant, evenly colored beans with minimal blemishes that feel firm when you pick them up. If you bend one and hear a faint squeak, that’s usually a good sign of freshness. And if you happen to find haricots verts, the delicate French variety, they’ll give the dish an extra-elegant touch because they’re naturally slimmer, more tender, and cook in a flash while still keeping their crisp bite.
If you’re not cooking green beans right away, keep them unwashed in the fridge. I like to wrap the whole bunch loosely in a paper towel and place it in an open bag – this keeps excess moisture away while still letting green beans breathe. Stored this way, they stay crisp for a couple of days.
Almonds. There are two types of almonds commonly used for Green Beans Almondine: slivered and sliced. Both add a nutty crunch, but I prefer sliced almonds in this recipe because they stay nicely scattered over the beans. Slivered ones, on the other hand, are a bit heavier, so they tend to slip to the bottom of the dish.
Lemon. It isn’t essential here – if you’re not a citrus fan or don’t have any on hand, you can easily skip it. But I love adding just a touch of lemon juice at the end, as it balances the butter and makes Green Beans Almondine taste lighter and more refreshing.
Garlic. Even a small amount adds a gentle savory note, giving the beans more depth without taking over. It also pairs perfectly with the almonds and a squeeze of lemon.
Fat Options. You’ve got a few choices here: all butter, all olive oil, or a mix of the two. Butter brings that rich, classic flavor, while olive oil keeps Green Beans Almondine lighter and raises the smoke point so the butter doesn’t burn. Using them together gives me the best of both worlds – I get the buttery taste I love without any risk of it turning bitter.
How to Make the Best Green Beans Almondine
Green Beans Almondine may use just a handful of ingredients, but a few simple techniques help bring out their best. Here are my favorite tips for getting great flavor and perfect tender-crisp texture.
How to Blanch Green Beans for Vibrant Color and Texture
I always try to trim away unnecessary steps whenever possible, but blanching is one I never skip for Green Beans Almondine (believe me, I’ve tried). If you toss raw beans straight into a skillet, the outsides soften and start to brown before the insides have a chance to cook through. That leaves you with beans that are tough in the center and too soft on the outside.
On the other hand, blanching – a quick boil in well-salted water – fixes this by cooking the beans evenly, locking in their bright green color, and giving them a crisp-tender bite after a quick sauté. It also makes the dish easier to prepare ahead, since the beans can be blanched and chilled, then finished in minutes when you’re ready to serve.
How to Cool and Dry Green Beans Before Sautéing
The ideal way to stop green beans from overcooking is to drop them into an ice bath – a big bowl of cold water with plenty of ice. It shocks the beans, locking in that bright green color and crisp texture. But let’s be honest, most of us don’t always have time for that, and I’ve found that a rinse under very cold tap water works well enough for everyday cooking.
No matter which method you use, make sure the beans are dried well – especially if you’re prepping them ahead of time. Any moisture left on the beans will cause them to steam in the skillet instead of sauté, leaving them soft rather than snappy. I always pat them dry – it’s a small step, but it really keeps the texture right.
How to Toast Almonds to Keep Them Crunchy
Sliced almonds are delicate, and can go from golden to burnt in seconds. I’ve found that dry-toasting them works best – they brown evenly and stay crisp. If they’re toasted in butter or left in the hot skillet while you finish the beans, they soften quickly and loose their crunch. So I take the almonds out as soon as they turn lightly golden, let them cool, and sprinkle the topping just before serving.
How to Cook Green Beans Without Steaming Them
I’ve learned the hard way that a crowded skillet steams beans instead of searing them.That’s why, for Green Beans Almondine, I use my wide 30-cm (12-inch) skillet – it lets the beans cook in a single layer so they stay snappy. If your pan feels too full, it’s better to work in two quick batches than risk ending up with limp beans.
How to Avoid Burning Garlic
When it comes to garlic, it’s tempting to reach for a garlic press, but it crushes the cloves so finely that once it hits the pan, it burns almost instantly. Whereas mincing the garlic with a knife gives you evenly cut pieces that cook more gently. I add the garlic when the fat is hot but right before the beans go in, so it brings a mellow flavor to the dish without turning bitter.
How to Prevent Butter from Burning
I touched on this in the ingredient section, but it’s worth repeating: butter burns quickly over medium-high heat. A splash of olive oil helps prevent that fast browning and turning bitter. It’s an simple tweak that keeps the flavor rich and the color golden.
With these tips and tricks in place, your Green Beans Almondine will turn out just right every single time. Now let’s explore a few creative twists you can try.
Green Beans Almondine Variations
Green Beans Almondine is easy to adapt, and even small changes can create a whole new version. Here are some of my favorite variations you can try, depending on your taste or what you have on hand.
Garlic‑Shallot Green Beans Almondine
Adding a small minced shallot with the garlic gives the dish a mild sweetness and a softer allium flavor. I use it when I want a tiny extra layer while still keeping the dish true to the original.
Dairy‑Free or Vegan Almondine
If you want to keep the dish dairy-free or make a vegan version, replace the butter with a neutral oil. Olive oil works especially well – it keeps things light and lets the flavor of the green beans come through.
Nut‑Free Green Beans Almondine
No almonds? No problem. For a nut-free version, pumpkin seeds add a deep, nutty flavor, while toasted breadcrumbs bring buttery-crisp bites that cling to the beans. Both give you that light crunch that makes Almondine so satisfying.
Once you’ve chosen your version – classic or with a twist – the next question is how to bring it to the table. Here are a few serving ideas that make Green Beans Almondine look as good as it tastes.
How to Serve Green Beans Almondine
Green Beans Almondine is one of those side dishes that works in so many situations – weeknight dinners, holiday spreads, or anything in between. Here are a few simple ways I like to serve it:
- On weeknights, I keep it simple – I serve the green beans in shallow bowls with a sprinkle of lemon juice, toasted almonds, and sometimes a pinch of flaky salt. It takes no time at all but still looks really nice.
- For gatherings, I spread the beans out on a wide platter and scatter the almonds over the top. Instead of squeezing lemon over everything, I just put lemon wedges on the side so everyone can add as much as they like.
- If you want something a bit more French bistro-style, try serving the beans over garlicky yogurt or herbed ricotta and finishing with almonds on top. The creamy layer catches the juices and stray nuts, adding a light, fresh contrast.
Serving is only half the story – the real magic happens when Green Beans Almondine sits alongside the right main dish. So let’s look at how it pairs with different meals.
What Pairs Well with Almondine
Green Beans Almondine is the kind of side that adapts to almost any meal. Sometimes it lightens, sometimes it complements, and sometimes it simply adds that extra touch the plate was missing. Here are some of my favorite pairings:
- Roast chicken – For me, this pairing feels like second nature. The lemon and almonds lift the roasted flavors and make the whole chicken dinner a bit lighter. I often serve it with my favorite baked chicken drumsticks.
- Grilled or roasted salmon – Buttery salmon loves a hit of citrus and a bit of crunch, which makes Green Beans Almondine a great fit that brings just enough brightness to balance the fish.
- Seared steak or pork chops – A rich sear can get a little heavy, but Almondine balances it beautifully. The beans add freshness, the lemon brightens things up, and the almonds give a clean crunch.
- Holiday mains – Green Beans Almondine always earns a place on the festive table. Whether it’s Thanksgiving turkey or a Christmas roast, it adds a nice bit of brightness without competing with the main dish.
That’s why I keep coming back to this dish – no matter what’s on the table, Green Beans Almondine never feels out of place.
How to Store & Reheat Leftovers
In the rare case a few beans survive dinner, make sure to store them properly. Let them cool completely, then put them into an airtight container and keep them in the fridge for up to 4 days. I always keep the almonds separate in a small jar at room temperature so they stay crisp.
To reheat, I like warming the beans gently in a skillet over medium heat for 2-3 minutes until they’re heated through. You can also microwave them for about 45-60 seconds, but the skillet gives a better texture. Add the almonds and a little squeeze of lemon right before serving.
With all the details covered, it’s time to grab your beans, lemon, and almonds and cook this Green Beans Almondine together – a side dish that feels special in just minutes.
Green Beans Almondine
Equipment
- Large Pot
- Colander
- Large skillet
- Spatula
Ingredients
- Green Beans 500 g
- Butter 15 g
- Olive Oil 1 tbsp
- Garlic 2 cloves
- Sliced Almonds ¼ cup
- Lemon ½ pc
- Salt (+ 1 tbsp salt for blanching) ½ tsp
- Black Pepper ¼ tsp
Instructions
- Trim the stem ends off the green beans. Bring 4 liters (1 gallon) of water with 1 tbsp salt to a rolling boil. Add the beans, let the water return to a boil, and cook for 2-3 minutes until they turn bright green and just tender. Drain right away, rinse under cold water to stop the cooking, and pat them completely dry.
- Heat a large skillet over medium. Add the sliced almonds to the dry skillet and toast for 3-4 minutes, stirring often, until golden and fragrant. Transfer them to a small bowl to prevent burning.
- In the same skillet, heat the olive oil over medium heat then add the butter and let it melt. Stir in the minced garlic and cook for about 30 seconds, just until fragrant – do not let it brown.
- Toss the blanched beans into the skillet with the butter and garlic. Season with salt and freshly ground black pepper. Cook for 3-4 minutes, stirring occasionally, until warmed through and lightly blistered.
- Transfer to a serving dish, squeeze over fresh lemon juice or serve with lemon wedges on the side so everyone can adjust to taste, scatter the toasted almonds over the top, and serve immediately.
Notes
- Don’t skip blanching. When green beans go straight into the skillet, they brown too quickly on the outside while staying firm and undercooked in the center. A brief boil in salted water preserves their bright green color and crisp-tender texture, so they finish evenly in just a few minutes in the skillet.
- After blanching, cool the green beans immediately under very cold tap water to stop the cooking and preserve their bright green color. Then pat them dry, especially if making them ahead, as excess moisture will cause steaming instead of searing.
- To keep the almonds crunchy, toast them in a dry skillet without any fat. If they’re cooked in butter or left in the hot skillet while you finish the beans, they soften quickly, lose their crunch, and can burn. Remove them as soon as they turn lightly golden and sprinkle them over the dish just before serving.
Nutrition Information
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Frequently Asked Questions
What is Almondine?
Almondine (also known as Amandine) is a classic French way of finishing a dish with toasted almonds, typically added at the end for extra crunch and a nutty flavor.
What exactly is Green Beans Almondine?
Green Beans Almondine is a classic French-style side dish made with tender green beans tossed in butter and finished with toasted almonds, often with a squeeze of lemon for brightness.
What is the difference between Amandine and Almondine?
They’re the same. Amandine is the original French term, while Almondine is the English version that became popular over time. Both refer to dishes finished with toasted almonds – the technique is the same, only the spelling differs.
Can I use frozen green beans for Green Beans Almondine?
I don’t recommend using frozen green beans for Green Beans Almondine. Once thawed, they release moisture and steam instead of sautéing. Fresh beans give this dish the best texture and flavor.
Can Green Beans Almondine be made ahead of time?
Sure, you can blanch the beans and toast the almonds up to a day ahead. Refrigerate the beans, keep almonds at room temperature, then sauté and finish with lemon juice and almonds just before serving.
How do I store leftover Almondine?
Let the green beans cool completely, then store them in an airtight container in the fridge for up to 4 days. Keep the almonds separate at room temperature so they stay crisp.
How to reheat Green Beans Almondine?
The best way to reheat Green Beans Almondine is on the stovetop over medium heat for 2-3 minutes. You can also microwave them for 45-60 seconds. Finish with almonds and lemon before serving.
