Green beans almondine is one of my favorite easy elevated recipes to serve with any meal. Made with just 5 simple ingredients, these green beans are crunchy, nutty, and super flavorful. I seasoned mine with a bit of fresh lemon juice and garlic, and I absolutely loved how they turned out. I don’t think I’ll ever make them another way!
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If you’re looking for a ridiculously simple side dish that’ll really wow your guests, my green beans almondine is a real winner. Fresh green beans, crunchy almonds, butter, lemon, and garlic are all you need to make this elegant and delicious side. It pairs well with almost any meal, and it’s nice and light to accompany heavier holiday sides.
What’s in This Green Beans Almondine Recipe?
- Green Beans: I highly recommend using fresh green beans for this recipe. Frozen or canned won’t have the same great snap.
- Almonds: I like sliced or slivered almonds best for this recipe, but whole will work in a pinch.
- Butter: Unsalted butter adds richness to the beans.
- Lemon Juice: Brightens up the finished dish.
- Garlic: Adds a touch of savory flavor to the dish.
Tips for Success
- If you can find the French Haricot Vert variety of beans, I highly recommend them over standard green beans.
- Make sure to heavily salt the water for the beans. This will give them a good flavor to start with and ensures they stay bright green.
- Always err on the side of under-blanching the beans rather than over-blanching them. Overcooked beans will turn mushy.
- Shocking the hot beans in ice water stops them from overcooking, so I do not recommend skipping this step!
- You can blanch the beans up to 1 day ahead of when you plan to sauté them. Just drain them and store in the refrigerator.
How to Store and Reheat
Store leftover green beans almondine in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan with a little butter until warmed through.
Serving Suggestions
These green beans almondine are one of my favorite side dishes to serve with holiday meals, like Thanksgiving turkey, beef tenderloin, or pineapple ham! They’re so versatile, fresh, and delicious. I think they taste great with just about any meal!
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Green Beans Almondine Recipe
Ingredients
- 1 pound green beans
- ¼ cup sliced almonds
- 2 tablespoons unsalted butter (¼ stick)
- Pinch kosher salt and ground black pepper
- 1 tablespoon lemon juice (from ½ lemon)
- 1 clove garlic minced
Instructions
- Bring a pot of salted water to a boil. Place the green beans in the water and boil for 3 minutes, until the beans turn bright green.1 pound green beans
- Remove from the boiling water with tongs and place in a large bowl of ice water to stop the cooking process. Drain in a colander.
- Add the almonds to a sauté pan set over medium heat. Cook until they are toasty and golden brown.¼ cup sliced almonds
- Add in the butter. Then toss the almonds in the melted butter.2 tablespoons unsalted butter
- Add in the beans, salt, and pepper, tossing to coat in the butter. Remove from heat and add the lemon juice and garlic.Pinch kosher salt and ground black pepper, 1 tablespoon lemon juice, 1 clove garlic
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Green Beans Almondine Step by Step
Blanch the Beans: Bring a pot of salted water to a boil. Place 1 pound of green beans in the water and boil for 3 minutes, until the beans turn bright green.
Ice the Beans: Remove from the boiling water with tongs and place in a large bowl of ice water to stop the cooking process. Drain in a colander.
Toast the Almonds: Add ¼ cup of sliced almonds to a sauté pan set over medium heat. Cook until they are toasty and golden brown.
Toss the Beans: Add in 2 tablespoons of unsalted butter. Then toss the almonds in the melted butter. Add in the beans and a pinch of salt and pepper, tossing to coat in the butter. Remove from heat and add 1 tablespoon of lemon juice and 1 minced clove of garlic.
