Green Beans Almondine
This delicious and classic Green Beans Almondine recipe is a simple (and healthy) side dish recipe that’s equally perfect for your holiday table as it is a weekday meal alongside chicken, steak, or comfort food like meatloaf. And it comes together in just 35 minutes!
Why I Love This Simple Side Dish
Don’t get me wrong. I’m not one to pass up the chance to enjoy some homemade green bean casserole. But. it can be a heavy side dish. My mother-in-law made this recipe during the summer to go along with steaks on the grill and my husband and I fell in love; the butter, garlic, and toasted almonds make this darn-near addicting.
Green beans almondine is a classic French side dish typically consisting of fresh green beans, garlic, butter, and sliced almonds. Almondine (or amandine) is simply a culinary term for an almond garnish.
One of my favorite aspects of this easy green beans almondine recipe is that it’s packed with a ton of flavor and minimal ingredients. The unsalted butter browns in the pan to become nutty and fragrant. The toasted almonds contribute texture and a slight touch of bitterness. And the sautéed garlic adds natural sweetness and spice that compliments the fresh green beans.
I love adding this side dish to my holiday table for Christmas and Thanksgiving, but you can truly make it any time of the year! This is a great way to use up any summer green beans in your garden in a way that allows them to shine as the star of the dish.
- A pound of fresh green beans (washed and trimmed)
- Kosher salt
- Sliced almonds
- Unsalted butter
- Garlic (minced and mashed into a paste)
- Black pepper (fresh cracked is best)
How To Make It
- First, you’ll need to blanche your green beans. Add salted hot water to a large pot, and heat over high heat to bring the water to a rolling boil.
- Then, in a medium-sized bowl, make an ice bath with cold water and ice cubes. Set aside.
- Add the green beans to the boiling water, and cook until the green beans are bright green and crisp-tender, about 5 minutes. Then, immediately transfer beans to the ice bath for another 5 minutes. Drain well and pat dry with paper towels. (This process is called blanching).
- Heat a small nonstick pan over medium heat, add the sliced almonds, and cook, stirring frequently, until lightly toasted. Transfer the almonds to a small bowl to stop the cooking process.
- In a large sauté pan, melt the butter over medium-high heat. Add the blanched green beans and garlic, and cook — tossing to coat the beans — until the beans are warmed through and al dente (about 2 minutes). Season with salt and pepper to taste, and transfer to a platter. Top with the toasted almonds, serve, and enjoy!
Tips and Variations
- I recommend using French green beans, aka haricot vert, for this green beans almondine recipe. They’re tender, slimmer, and very flavorful. They’re also typically pre-trimmed, which will help cut down on overall cooking time.
- Be careful not to overcook the green beans when blanching them or sautéing them. You want them to have a nice bite when serving; not mushy.
- Use minced shallot in place of or along with the minced garlic for more intense flavor.
- Add some lemon juice to the green beans when you sauté them along with some grated lemon zest when serving for a bright pop of flavor!
- Want more crunch? Add some toasted bread crumbs!
- Or spice up this side dish with some dried red pepper flakes or cayenne pepper.
- Serve with shaved or grated parmesan for more nutty, rich, savory flavor.
- Double or triple this recipe to feed a crowd!
Storage and Reheating Instructions
Store any cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a skillet over medium-low heat until warmed through.
And while you can (and should) freeze fresh veggies after blanching them, I don’t recommend freezing this green beans almondine recipe simply because it’s better fresh, easy to make, and could get mushy in the thawing process.
More Side Dish Recipes To Try
- Creamy Mexican Corn Salad
- Shaved Brussels Sprouts Salad
- Cheesy Broccoli Casserole
- Creamy Scalloped Potatoes
- Best Ever Potato Salad
- Classic Deviled Eggs
- Cheesy Creamed Corn Casserole
Green Beans Almondine
- 1 pound (454 g) green beans, washed and trimmed
- 2 teaspoons kosher salt
- ½ cup (43 g) sliced almonds
- 5 tablespoons (71 g) unsalted butter
- 4 cloves (4) garlic, very finely minced and smashed into a paste
- Salt and pepper, to taste
- Add 3 quarts of water and kosher salt to a large pot. Heat pot over high heat and bring to a rolling boil.
- In a medium-sized bowl combine 1-quart water and a handful of ice cumbes. Set the ice bath aside.
- Add beans to the boiling water and cook until the green beans are bright green and crisp-tender, 4 to 6 minutes. Immediately transfer beans to the ice bath for 5 minutes. Drain well and pat dry with paper towels.
- Heat a small saute pan over medium heat, add the almonds and cook, stirring frequently, until lightly toasted. Transfer the almonds to a small bowl.
- In a large saute pan, melt the butter over medium-high heat. Add the green beans and garlic and cook, tossing to coat the beans, untl the beans are warmed through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds and serve.
Photography by Dee Frances.