The Best Green Beans Almondine Recipe for Any Occasion
Green bean almondine is a simple, elegant dish that never goes out of style. It’s fresh, crisp, and full of texture.
The star of the show is, of course, the green beans—lightly blanched until tender-crisp. Toasted almonds add a rich, nutty crunch. A touch of butter brings it all together. It’s classic, but far from boring.
This recipe is perfect for busy weeknights or special holiday meals. You can make it in minutes, yet it feels refined. The key is balance—keeping the beans vibrant while letting the almonds shine.
A little lemon juice or zest brightens things up. Some cooks add shallots or garlic for extra depth. You can, too.
I love this dish because it’s flexible and always welcome at the table. Serve it alongside roasted chicken, grilled fish, or a festive roast.
It adds color, freshness, and a nice contrast to richer main courses. Additionally, it’s a great way to elevate a humble vegetable.
In this post, I’ll walk you through each step. You’ll learn how to blanch the beans just right, toast the almonds perfectly, and bring everything together with a buttery finish. Once you try it, you’ll see why green bean almondine has stood the test of time.
Green Beans Almondine
Equipment
- 1 large pot
- 1 large fry pan or skillet
Ingredients
- 1 pound fresh green beans trimmed
- 2 tablespoons unsalted butter
- ⅓ cup sliced almonds
- 1 small shallot fine minced
- 1 clove garlic minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- salt and black pepper to taste
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2–3 minutes, until crisp-tender and bright green.
- Shock in ice water: Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and set aside.
- Toast the almonds: In a large skillet over medium heat, melt 1 tablespoon of butter. Add sliced almonds and stir frequently until golden and fragrant, about 2–3 minutes. Remove and set aside.
- Sauté aromatics (optional): Add remaining tablespoon of butter. Sauté the shallot and garlic for 1 minute until soft and fragrant (skip if going ultra-simple).
- Finish the beans: Add the green beans to the skillet. Toss to coat and heat through for 2–3 minutes. Stir in lemon juice, zest, salt, and pepper.
- Top and serve: Sprinkle with toasted almonds and serve immediately.
Cooking Tips
| Tip | Description | Why It Helps |
|---|---|---|
| Use Fresh Green Beans | Choose bright green, firm beans with no blemishes. | Ensures the best texture and flavor after blanching. |
| Trim Evenly | Snap or cut the stem ends for uniformity. | Even trimming helps beans cook evenly and look neat. |
| Salt the Blanching Water | Add salt to boiling water before blanching. | Helps maintain vibrant green color and seasons the beans from within. |
| Shock in Ice Water | Transfer blanched beans to ice water immediately. | Stops cooking instantly and preserves crisp texture. |
| Toast Almonds Separately | Use a dry skillet or butter to toast almonds before combining. | Prevents burning and develops deep nutty flavor. |
| Don’t Overcook the Beans | Only heat beans until just tender in the final sauté. | Keeps the dish light, crisp, and fresh—not mushy. |
| Add Lemon Just Before Serving | Squeeze fresh lemon juice at the end of cooking. | Brightens the dish and balances the richness of the butter and almonds. |
| Use a Wide Skillet | Cook beans in a large pan without crowding. | Allows even sautéing and helps avoid steaming the beans. |
Slivered or Sliced Almonds
There is a difference between slivered almonds and sliced almonds, and each brings a slightly different texture and appearance to green beans almondine.
Either works, and both toast beautifully. It depends on what you want:
- Choose slivered almonds for a more toothsome, nutty bite and chunkier texture.
- Choose sliced almonds for a delicate crunch and prettier look, especially for holiday meals or plated dishes.
Most traditional almondine recipes use sliced almonds, but it’s perfectly fine to substitute based on what you have or prefer.
Dishes That Pair Well With Green Beans Almondine
| Dish | Description | Why It Pairs Well |
|---|---|---|
| Roast Chicken | Golden, juicy chicken with crispy skin and savory seasoning. | The richness of the chicken complements the bright, buttery green beans and almonds. |
| Grilled Salmon | Lightly charred salmon fillet with a tender, flaky interior. | The nutty crunch of the almonds enhances the mild flavor of the fish. |
| Beef Tenderloin | Succulent, melt-in-your-mouth beef served medium rare. | The freshness of the beans provides balance to the richness of the beef. |
| Herb-Crusted Pork Loin | Lean pork with a flavorful crust of rosemary, thyme, and garlic. | The green beans add a crisp contrast to the hearty texture of the pork. |
| Quiche Lorraine | Buttery crust filled with eggs, cheese, and bacon or ham. | The green beans add freshness and texture to the creamy quiche. |
| Garlic Mashed Potatoes | Creamy potatoes with roasted garlic and butter. | The beans bring brightness and a crunchy contrast to the soft mash. |
| Grilled Lamb Chops | Seared lamb with rosemary and a rich, savory crust. | The lemony finish of the beans cuts through the fattiness of the lamb. |
| Baked Cod | Delicate white fish baked with herbs and lemon. | Green beans almondine adds texture and flavor to this mild dish. |
From France to America
“Amandine” (or “almondine” in American English) refers to the classic French technique of adding toasted almonds to vegetables, fish, or poultry.
It likely started in the 18th or 19th century as a simple yet elegant way to dress up foods in French kitchens.
Everyday French dishes, such as trout amandine (truite amandine), were precursors, and the technique spread to vegetables, with green beans being a popular choice due to their bright color and tender texture.
How It Became American:
The dish gained popularity in the mid-20th century in the U.S., especially as French-inspired cooking became trendy through figures like Julia Child and the growing popularity of Continental cuisine.
It became a staple in holiday meals and dinner parties, thanks to its simplicity, elegance, and compatibility with roasted meats.
So, while we don’t know a single inventor, green bean almondine is a French technique adapted into an American classic—a blend of tradition and accessibility.
