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Want a nutritious side dish that’s super flavorful, fast, and easy, all while being healthy? Call off the searchĀ because theseĀ green beans with almondsĀ are your answer. I make these for my family when I want a no-fuss side dish that feels a little special despite its simplicity. I have a simple recipe PLUS five pro tips to share with you!
A fancy name for a simple side dish: Green bean almondine
Green bean almondine ā it sounds so fancy, and it’s fun to say! This dish hails from France, where the culinary masters themselves call it haricots verts amandine. I don’t know about you, but when it comes to good food, I’m always going to trust France.
While a green bean almondine recipe sounds like something you might order at a classy bistro, it’s just green beans with slivered almonds. Something so simple as adding a little crunch and nutty flavor makes this green bean almondine worth reaching for.
Your new go-to side dish: green beans with almonds
I’m about to go on a rant about why you NEED to add this green bean with almonds recipe to your side dish repertoire, but hear me out!
- They’re so easy to whip up, without being boring.
- They’re nourishing, but the buttery almonds makes them seem like a treat.
- But what I really love about them is how harmonious they are. They pair beautifully with SO many dishes, so you can keep this recipe up your sleeve and serve them with anything.
And when I say anything, I meanĀ anyĀ of your favorite mains. The light, buttery crunch of almonds and the bright citrus from the lemon make it perfectly agreeable to pair with main dishes from lemon pepper fish to pork chops or with steak. It brings a nourishing touch and added texture, to cozy dishes like lasagna or an autumn curry. Plus, it’s a refreshing option if you’re looking for a lighter alternative to a green bean casserole for Thanksgiving.
How to make green bean almondine
Don’t you love it when something so good is so simple? You don’t need to put too much effort into this delicious side dish. This is how it’s done:
- Blanch those beans: Boil some salted water and add the green beans for just 3-4 minutes. While they’re cooking, get an ice bath ready.
- Shock ’em cold: Stop the cooking process by using tongs to transfer them to ice water. This ensures they stay a gorgeous bright green color. If you skip this step, they will turn a lighter, washed-out green color.
- Toasted almond garlic butter: Melt the butter, adding the almonds to toast them. Take the pan off the heat and let the garlic cook as the pan cools.
- Finish and serve: Finish it off by returning the pan to the heat and adding the beans back to cook in that almond garlic butter for the last 3-4 minutes. Stir in fresh lemon juice and zest and season with salt and pepperāand voila, you’ve mastered your green bean almondine.
Expert tips for crunchy, buttery, green bean almondine
This green bean almondine recipe is soĀ simple, you’ll be doing it on autopilot after one or two times, but even the most simple dishes can be made better with a few pro tips up your sleeve.
Keep these five green beans with almond tips in mind:
- Blanch your beans: The best tip I have for making green beans with almonds is blanching the green beans first ā this makes all the difference in this recipe, resulting in vibrant, crisp-tender beans that have the perfect amount of softness and crunch.
- Salt your water: While on the topic of blanching, make sure you salt your water well. It helps to season the beans inside and out, making a big difference to the final flavor. It also creates that vibrant and appetizing bright green color.
- Timing: When blanching the beans, you want to ensure you don’t overcook them since they’ll be finished up in the skillet. You want to make sure they’re al dente.
- Study up: Read the recipe once or twice before starting, as the dish comes together quickly.
- Butter your almonds: I like to toast my almonds in butter, as opposed to straight in the pan, for two reasons. It adds flavor while also preventing your almonds from burning.
Variations for green beans with almonds
Okay, we know these wholesome green beans with almonds are nice and simple, but what I really love about this side dish is how they act as the perfect base for any main meal. You can easily tweak the recipe, adding just one ingredient, to transform them into a side dish that perfectly complements your meal, depending on what main you serve them with. Here are a few of my favorite variations:
- Asian dishes: Add a touch of minced ginger alongside the garlic to create a low-effort, flavorful side with Asian flair.
- Mediterranean touch: When serving up some Mediterranean dishes for my main, I simply crumble feta over my beans for a tangy, salty contrast to the rich butter. OR, I’ll add a drizzle of balsamic glaze over top ā both are delicious!
- Citrus-infused: Swap or add orange zest to brighten the dish, perfect for cutting through heavier mains like pork chops.
- Add a shallot: For savory depth, sautƩ thinly sliced shallot with the garlic.
- Cheesy beans: Sprinkle some parmesan cheese over them as you finish cooking a cheesy take. I like doing this when I serve lasagna or other pasta dishes, or roasted chicken.
- Nut swap: If you have another nut on hand, you can always swap them out. I love using pine nuts, too.
- Spice it up: Add a pinch of red pepper flakes or cayenne for a spicy kick! I like doing this when I’m serving a main meal that’s not spicy, but is complemented by spice, like my honey garlic chicken wings.
- Amp up the garlic: Love garlic? Me too! Add some additional cloves for extra garlicky flavor.
- Savory addition: Sprinkle over some cooked, crispy bacon for a salty, meaty addition.
Green bean almondine FAQs
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I use frozen green beans?
Frozen beans have a higher water content than fresh ones, so they won’t have the same tender-crisp texture. If you can’t get fresh ones, let the frozen ones thaw completely and use a paper towel to remove any excess moisture. You can skip the blanching the beans step if you’re using frozen.
What are French green beans?
French green beans are smaller and more tender than regular green beans. If you cannot find them or want to use what you have on hand, you can certainly use regular green beans for this recipe, and they’ll still taste great.
Can I make these green beans with almonds ahead of time?
You sure can! This is a really convenient side for hosting, as you can prep ahead and then just heat them before serving. Simply boil the green beans and plunge them into an ice bath for at least 15 seconds. Then, toast the almonds and garlic and set them aside. A few minutes before you want to serve them, reheat the butter, adding the blanched beans for a few minutes until they’re good to go!
How do I store leftover green beans with almonds?
Let them cool to room temperature first, then transfer to an airtight container and refrigerate for up to three days. Reheat in the pan, adding butter or oil as needed. Microwaving beans can make them a bit soggy, so avoid that if possible.
Almond Green Beans Recipe
Want a nutritious side dish that’s super flavorful, fast, and easy, all while being healthy? Call off the searchĀ because theseĀ green beans with almondsĀ are your answer. I make these for my family when I want a no-fuss side dish that feels a little special despite its simplicity.
Notes
Make ahead: To prepare this recipe ahead of time, boil the green beans and plunge them into an ice bath. Then, toast the almonds and garlic and set them aside. A few minutes before serving, reheat the butter and add the blanched beans to finish cooking.
Variations to try:
- Saute a little thinly sliced shallot with the garlic.
- Add a sprinkle of parmesan cheese.
- Use slivered almonds instead of sliced.
- Make them extra garlicky with a few additional cloves.
Nutrition
Serving: 1 = Ā¼ of the recipe, Calories: 125kcal (6%), Carbohydrates: 11g (4%), Protein: 4g (8%), Fat: 9g (14%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 15mg (5%), Sodium: 52mg (2%), Potassium: 308mg (9%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 961IU (19%), Vitamin C: 21mg (25%), Calcium: 65mg (7%), Iron: 1mg (6%)