Green Beans Almondine (Amandine) Recipe
This classic green beans almondine recipe gives me perfectly al dente haricot verts with toasted sliced almonds and a splash of lemon juice for the ultimate vegetable side dish. I love that I can have this ready on the table for my guests in only 15 minutes. It does not get easier than this!
Ingredients
- 1 pound trimmed haricot verts or fresh green beans
- 4 tablespoons unsalted butter
- 2/3 cup shaved almonds
- 2 finely minced garlic cloves
- 1 peeled and small diced shallot
- Juice of ½ lemon, about 1 tablespoon
- Coarse salt and fresh cracked pepper to taste
Instructions
- Add the green beans to a large pot of boiling salted water and cook for 3 minutes.
- Remove the beans and immediately shock them in an ice bath for 1 to 2 minutes or until cooled.
- Drain the beans and set them aside.
- Add 2 tablespoons of butter to a large 12” stainless steel pan over low to medium heat.
- Pour in the almonds and cook for 4-6 minutes or until browned while frequently stirring.
- Scoot the almonds to one side of the pan, and on the other side of the pan, add the garlic, shallots, and 1 tablespoon of butter and cook while frequently stirring for 30 to 45 seconds or until fragrant.
- Mix the garlic and shallots with the almonds.
- Add the green beans and butter, salt, pepper, and lemon juice.
- Mix until everything is combined.
- Serve the green beans with the toasted almonds, shallots, and garlic on top.
Notes
My best advice for this recipe is to pull the green beans from the boiling water the moment they reach a bright green color. That color tells me they are perfectly blanched, which keeps them crisp and helps them hold their texture when I finish them in the pan with the almonds and aromatics.
Watch the butter: If I notice the butter turning dark while cooking the almonds, I pull the pan off the heat right away to cool it down.
Al dente texture: These green beans finish al dente with a slight crunch, and I enjoy serving them this way.
Cook them softer: If I want the beans more tender, I boil them for 5 to 7 minutes instead of 3.
Season at the end: I add salt and lemon juice at the end so the flavors stay bright.
Do not overcrowd: I avoid overcrowding the pan because the beans need space to heat properly.
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in the pan for up to 15 minutes before serving.
How to Store: Green beans almondine will be kept in the refrigerator covered in plastic for up to 3 days. These don’t freeze well after being cooked because they lose a lot of moisture. If you decide to freeze cooked green beans, it’s best to thaw and use them in a soup.
How to Reheat: Add the green beans with a small amount of chicken stock or water and 1 tablespoon of butter to a pan. Cook over medium heat until the green beans are warm.
Nutrition
Calories: 164kcalCarbohydrates: 9gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 20mgSodium: 6mgPotassium: 268mgFiber: 4gSugar: 3gVitamin A: 755IUVitamin C: 10mgCalcium: 66mgIron: 1mg