This green beans almondine recipe is a stunning side dish to serve for holidays and quick enough to make during the week. All you need is one pan to toast the nuts in browned butter and steam the vegetables until crisp-tender.

Table of Contents

1. Prepare the green beans
2. Toast the almonds
3. Saute the alliums
4. Make a citrus sauce
5. Steam the green beans
6. Serve this with
7. Frequently asked questions
8. Green Beans Almondine Recipe

Are you looking for a simple yet elegant vegetable side dish to serve during the holidays? Green bean casserole is a staple, but why not switch things up this year? Green beans almondine, or amandine in French, is a classic dish garnished with almonds.

What makes this dish special is the delicious toasted almonds. It’s cooked in browned butter, adding a golden hue and butterscotch flavor. Using the same pan, the green beans then quickly steam until tender. In just 30-minutes, you’ll have a delicious dish that will shine on the dinner table!

Prepare the green beans

Haricot verts are my top choice to make this green bean recipe. They are long, slender, sweet, and tender. They are harvested earlier than string beans, so the skin is thinner. If not available, you can use any other type of fresh green beans. Trim off the stem end, and cut them in half if the bean is long.

Toast the almonds

Although it might be tempting to add the almonds straight from the package on top of the cooked green beans, just a few minutes to toast them boosts the flavor. Add the sliced almonds and cook in melted butter until you can smell a nutty butterscotch aroma.

Toasting creates extra crunch and seasoning to the nuts. Use a light-colored pan, like stainless steel, to easily monitor the color change. As the milk solids in the butter turn golden in hue, a delicious browned butter sauce is created for the beans.

Saute the alliums

To add a savory taste to the dish, saute sliced shallots and minced garlic. Shallots have a mild onion and garlic flavor. Red onions are a suitable swap. The alliums cook quickly in the brown butter, infusing a naturally sweet and savory flavor to the fat.

Don’t overcook! The garlic and nuts can become charred if cooked longer than a minute. The allium should be fragrant and tender, and the nuts a deep golden brown.

Make a citrus sauce

Add some fresh lemon juice and zest to balance the rich browned butter. I didn’t want it to be too tangy, just a hint of citrus. Stir with the heat turned off to preserve the delicate citrus taste. The zest contains citrus oils, which dissolve in the butter.

Stir in a few tablespoons of water or vegetable stock to emulsify the sauce, making for a luxurious coating on the green beans. Transfer the nut mixture to a small bowl. Save the pan; you will use it for cooking the green beans.

Steam the green beans

To reduce the number of dirty dishes and cooking time, I make this a one-pot green bean recipe by steaming them. I do this method for sauteed green beans; I love how quick it is and uses less water! Add the green beans, vegetable stock, salt, and pepper to the pan.

Bring the liquid to a boil over medium-high heat, then cover and steam until the beans are tender, with a slight crispness. Remove the lid, and cook until the broth reduces. It will only take about a minute, depending on the moisture in the pan. Combine with the toasted almond mixture to finish the dish.

Alternatively, if you prefer blanching the green beans, that works too! Cook in a pot of boiling water until tender, about 3 to 5 minutes. Transfer to a bowl of ice-cold water, which stops the cooking process to keep the beans bright green and prevents overcooking. Add to the pan the toasted nuts and sauce, then toss to combine.

Serve this with

Frequently asked questions