Classic Green Beans Almondine

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Apr 5, 2022
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green beans (almondine) with slice almonds in a metal sautee pan
Credit: Kelli Foster

Snappy blanched green beans served with sautéed shallots and buttery sliced almonds.

Serves4

Prep5 minutes to 10 minutes

Cook6 minutes to 9 minutes

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green beans (almondine) with slice almonds in a metal sautee pan
Credit: Kelli Foster

It’s no surprise that green beans have a permanent spot on my grocery list. After all, the slender legumes are quick-cooking, kid-friendly, and tasty, to boot! Thankfully, there’s no shortage of ways to prepare this snappy vegetable: green beans braised with tomatoes and pepper, blistered green beans with tangy pickled shallots, and classic green bean casserole, to name just a few. Another one of my favorite ways to green bean is the classic almondine, where crisp-tender beans are combined with sliced almonds and buttery shallots. It’s an easy and delicious dish and also meal prep-friendly, too. Here’s how to serve green beans almondine at home.

Where Did Green Beans Almondine Originate?

Green beans almondine (or amandine) is a classic French side dish composed primarily of blanched green beans tossed with buttery sliced almonds. Almondine is the Anglicized spelling of the French term amandine, referring to garnishing or serving with almonds. Shallots, lemon, and garlic are often added as well to add depth and flavor to the dish.

What Ingredients Do I Need for Green Beans Almondine?

You’ll need green beans, sliced almonds, a shallot, unsalted butter, garlic, and lemon to make green beans almondine.

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Credit: Kelli Foster

Can I Blanch Green Beans in Advance?

Yes! Add blanching the green beans to the to-do list whether you are planning a major meal-prep session or are just trying to get ahead for tonight’s dinner. To blanch the green beans, snap off the the stem ends and then plunge them into boiling water. Cook the beans until they are bright green and tender but still slightly undercooked, which only takes about 3 minutes. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking. Once the beans have cooled completely, drain them and pat them dry. Transfer them to a container and stash them in the fridge for up to two days.

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Green Beans Almondine Recipe

Snappy blanched green beans served with sautéed shallots and buttery sliced almonds.

Prep time 5 minutes to 10 minutes

Cook time 6 minutes to 9 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    green beans or haricots verts

  • 1/2

    medium lemon

  • 1

    medium shallot

  • 2 cloves

    garlic

  • 2 tablespoons

    unsalted butter, divided

  • 1/4 cup

    sliced raw almonds

  • 1/2 teaspoon

    kosher salt, divided, plus more for the water

Instructions

  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and cover with cold water.

  2. Trim the stem end from 1 pound green beans. Add to the boiling water and cook until bright green and crisp-tender, but slightly undercooked, about 1 1/2 minutes for haricots verts or 3 minutes for green beans. Drain and transfer immediately to the ice water to stop the cooking process. Once the green beans are completely cool, drain, and remove any ice cubes that remain.

  3. Juice 1/2 medium lemon until you have 2 teaspoons juice. Halve and thinly slice 1 medium shallot (about 1/3 cup). Finely chop 2 garlic cloves.

  4. Melt 1 tablespoon of the unsalted butter in a 12-inch skillet over medium-low heat. Add 1/4 cup sliced raw almonds and 1/4 teaspoon of the kosher salt, and toast until fragrant and lightly browned, 1 to 2 minutes. Transfer to a plate.

  5. Add the remaining 1 tablespoon unsalted butter to the skillet and melt over medium heat. Add the shallot and garlic and cook until fragrant, 30 seconds to 1 minute. Add the green beans, lemon juice, and remaining 1/4 teaspoon kosher salt, and cook until tender, about 2 minutes. Return the almonds to the pan and toss with the green beans until combined, 30 seconds to 1 minute.

Recipe Notes

Make ahead: Green beans can be blanched and chilled up to 2 days in advance before finishing in the skillet.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The almonds will soften upon refrigeration.

Filed in:
Side Dish
Vegetables
french
Gluten-Free
vegetarian
dairy