Green Beans Almondine
Green beans almondine is the bright, light green side a big holiday meal needs. The beans are blanched until just tender, then tossed in a skillet of nutty brown butter with toasted almonds, a little garlic and a squeeze of lemon.
By Mei Lin Tan
Published
- Prep Time
- 10 mins
- Cook Time
- 12 mins
- Total Time
- 22 mins
- Servings
- 6 servings
How do you make Green Beans Almondine?
To make green beans almondine, boil 700 g (1 1/2 lb) trimmed green beans in salted water for 3-4 minutes, then drain and cool them in ice water. Toast 40 g sliced almonds in butter and olive oil until golden, add garlic, then toss the beans in the pan for 2-3 minutes until hot. Finish with lemon zest, lemon juice, salt and pepper.
- Total time
- 22 mins
- Calories
- 130 per serving
- Protein
- 4 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Sautéing
Ingredients
Equipment
Large pot · Large bowl of ice water · Colander · Large skillet
Quick Directions
Blanch the beans
Bring a large pot of water to a boil and add 1 tbsp salt.
Cool in ice water
Drain the beans and plunge them straight into the bowl of ice water to stop the cooking and set the colour.
Toast the almonds
Heat the butter and olive oil in a large skillet over medium heat.
Toss and finish
Add the green beans and toss for 2-3 minutes, until hot and coated in the almond butter.
Step-by-Step Instructions
Follow these detailed steps to make the perfect green beans almondine.
Blanch the beans
Bring a large pot of water to a boil and add 1 tbsp salt. Add the green beans and cook for 3-4 minutes, until bright green and just tender with a little bite.
Cool in ice water
Drain the beans and plunge them straight into the bowl of ice water to stop the cooking and set the colour. Once cold, drain well and pat dry with a clean towel.
Toast the almonds
Heat the butter and olive oil in a large skillet over medium heat. Add the almonds and cook for 2-3 minutes, stirring, until golden and the butter smells nutty. Add the garlic and cook for 30-60 seconds, until fragrant but not browned.
Toss and finish
Add the green beans and toss for 2-3 minutes, until hot and coated in the almond butter. Take the pan off the heat, add the lemon zest and juice, salt and pepper and toss again. Serve straight away.
Recipe Tips
- Blanch and chill the beans up to a day ahead and keep them in the fridge in a towel-lined container. The final toss takes 5 minutes.
- Add the lemon juice at the very end. Acid turns green beans olive-coloured if it sits on them too long.
- Watch the almonds closely; they go from golden to burnt quickly.
Variations
- Use slim French beans (haricots verts) and blanch for just 2 minutes.
- Add 1 thinly sliced shallot with the garlic.
- For a vegan version, use 2 tbsp olive oil instead of the butter.
Nutrition (per serving)
| Calories | 130 |
|---|---|
| Protein | 4 g |
| Carbs | 9 g |
| Fat | 9 g |
| Saturated fat | 3 g |
| Fibre | 4 g |
| Sugar | 3 g |
| Sodium | 220 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep leftovers in an airtight container for up to 3 days.
- Reheat
- Reheat in a skillet over medium heat for 2-3 minutes, or eat cold in a salad.
Green Beans Almondine FAQs
What does almondine mean?
Almondine, or amandine in French, means a dish cooked or garnished with almonds. For green beans almondine, that's toasted sliced almonds in butter.
Can I make green beans almondine ahead?
Yes. Blanch and chill the beans up to 1 day ahead. Toast the almonds and toss everything together in the skillet just before serving.
Can I use frozen green beans?
Yes. Skip the blanching and add the frozen beans straight to the skillet after toasting the almonds. Cook for 5-6 minutes, until hot and any water has evaporated.
How do I keep green beans bright green?
Cook them briefly in well-salted boiling water, then cool them in ice water straight away. Add lemon juice only at the end.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
