Green beans almondine is a classic French dish that’s simple, elegant, and full of fresh flavors. It’s the perfect side for any meal, whether you’re entertaining guests or whipping up a quick weeknight dinner. Plus, it comes together in under 30 minutes, making it as convenient as it is delicious!
Green bean almondine is all about balance. The green beans have a crisp-tender bite, while the almonds bring a satisfying crunch. The lemon zest and juice add a zesty brightness that cuts through the richness of the butter and olive oil and pairs beautifully with the sweet shallot and nutty garlic. Truly so good!
For more easy side dish recipes, try my roasted butternut squash, warm green bean salad, or oven-baked ratatouille next!
What You’ll Need
- French green beans, also called haricots verts
- Sliced almonds (or slivered almonds)
- Unsalted butter
- Extra virgin olive oil
- Shallot
- Kosher salt and black pepper
- Fresh lemon zest and lemon juice
- Flaky sea salt
Ingredient Notes
- Almonds: If you’re allergic to nuts or don’t have almonds, try using pumpkin seeds, sunflower seeds, or toasted breadcrumbs for a crunchy element. Though, of course, it’s then not almondine — it would be a different recipe.
- Shallot: Red or yellow onion can be used in place of shallots. Just chop them finely.
Directions
- Blanch the String Beans. Bring a large pot of water to a rapid boil. Add trimmed beans, then cook for 3 minutes. Transfer immediately to an ice bath.
- Toast Almonds: Melt a few tablespoons of butter in a skillet over medium heat. Add sliced almonds, then toast until golden. Transfer to a small bowl.
- Sauté Shallot: To the same pan, heat 2 tablespoons of olive oil. Add chopped shallot, season with salt, then cook for a few minutes until soft. Stir in chopped garlic and cook 1 more minute.
- Cook Green Beans: Drain the green beans, then add to the hot pan. Season, then cook, stirring occasionally, until tender. Finish with fresh lemon zest and lemon juice.
- Serve: Transfer to a plate, top with toasted almonds, and sprinkle with flaky sea salt. Enjoy!
FAQs
This step helps to ensure even cook time when the green beans are being sautéed. If you skip blanching, the string beans will take about 8-10 minutes to cook, but you’ll have to monitor the temperature constantly to make sure the shallot and garlic don’t burn before the beans are tender.
Yes, you can substitute regular green beans for French green beans. Just keep in mind that regular green beans are a bit thicker, so you may need to cook them for a few extra minutes to achieve the desired tenderness.
Yes, this recipe is naturally gluten-free!
Ari’s Best Tips!
- Don’t skip toasting the almonds: Toasting brings out the natural nutty flavor and adds a beautiful golden color. Keep an eye on them as they can burn quickly.
- Use fresh lemon juice: Fresh lemon juice provides a more vibrant flavor than bottled. The zest adds an extra burst of citrus that I absolutely love!
- Cook green beans just until tender: Avoid overcooking the green beans. You want them to be tender yet still have a slight crispness for a delightful texture.
- Use a large enough pan! If you’re making a big batch of beans, you want them to have direct contact with the surface of the pan to cook evenly. I love this Staub braiser — heats evenly, has a large capacity, and is beautiful!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can blanch the green beans and toast the almonds ahead of time. Store them separately. When you’re ready to serve, simply cook the green beans in a skillet, add the lemon juice and zest, and garnish with the almonds.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat to maintain their texture.
- While it’s possible to freeze French beans, it’s not ideal as the texture of the green beans may become mushy upon thawing. If you must freeze, let the dish cool completely, then freeze in an airtight container for up to 1 month. Reheat gently and add fresh lemon juice and zest just before serving to revive the flavors.
Serving Suggestions
These green beans pair beautifully with a variety of main dishes. Serve it alongside roasted chicken, seared steak, or grilled salmon. It’s also a wonderful side for holiday meals, complementing dishes like turkey or ham.
For a vegetarian meal, serve it with a hearty grain salad or stuffed squash.
Whether you’re making green beans almondine for a holiday spread or a weeknight dinner, its simplicity and elegance will make it a go-to side dish in your kitchen!
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25-Minute Green Beans Almondine (French Beans with Almonds)
Equipment
- Medium pot
- Large bowl for ice bath
Ingredients
- 16 oz French green beans (haricots verts)
- 2 Tbsp unsalted butter
- ⅓ cup sliced almonds
- 2 Tbsp extra virgin olive oil
- 1 medium shallot, peeled, halved, and finely chopped
- 1¼ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1 tsp lemon zest + 2 Tbsp fresh lemon juice, about ½ medium lemon
- Flaky sea salt
Instructions
- Blanch the green beans. Bring a large pot of water to a rapid boil. Add green beans, then cook for exactly 3 minutes. Immediately transfer to an ice bath to cool. While they cool, cook the almonds.
- Toast the almonds. Melt 2 Tbsp unsalted butter in a skillet over medium heat. Add ⅓ cup sliced almonds, then toast, shaking the pan occasionally, until golden brown and fragrant, about 4-6 minutes. Using a slotted spoon, transfer the almonds to a small bowl.
- Sauté shallot. To the same pan, add 2 Tbsp olive oil and warm over medium heat. Add 1 chopped shallot, season with ½ tsp kosher salt, then cook, stirring occasionally, until softened, about 3-4 minutes. Add 1 clove chopped garlic, then cook 1 minute more.
- Cook the French beans. Drain the green beans. Increase the heat to medium-high, then add the green beans to the skillet. Season with remaining 1 tsp kosher salt and ¼ tsp black pepper, then cook, stirring occasionally, until tender, about 5-7 minutes.
- Flavor the green beans. When the green beans are tender, stir in 2 tsp fresh lemon zest and 2 Tbsp fresh lemon juice (about half a lemon). Stir well, then taste and adjust seasoning as needed.
- Garnish, then serve! Transfer to a serving plate, then sprinkle the toasted almonds on top. Finish with a pinch of flaky sea salt. Enjoy!
Notes
- If using standard string beans, be sure to trim the ends.
- If preferred, you can use slivered almonds instead of sliced.
- To make-ahead: You can blanch the green beans and toast the almonds ahead of time. Store them separately. When you’re ready to serve, simply cook the green beans in a skillet, add the lemon juice and zest, and garnish with the almonds.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat to maintain their texture.
- While it’s possible to freeze French beans, it’s not ideal as the texture of the green beans may become mushy upon thawing. If you must freeze, let the dish cool completely, then freeze in an airtight container for up to 1 month. Reheat gently and add fresh lemon juice and zest just before serving to revive the flavors.
The post Green Beans Almondine (French Beans with Almonds) appeared first on Well Seasoned Studio.