Green Beans Almondine is a side dish that works with almost any main entree
This easy vegetable is packed with flavor including almonds, sautéed garlic, shallots, and lemon zest. The best part is it’s ready in less than 15-minutes!
Almond Green Beans, are popular during the holidays but are also fantastic in the summer when green beans are at their peak of freshness. We love to pair them with our Oven Roasted Turkey Breast, garlic studded Roast Beef, and Tomahawk Steak.
This dish is also easy to make ahead and we’ll walk you through the steps.Jump to Recipe
This post may contain affiliate links. Please see our affiliate disclosure for more details
A beautifully simple dish, this side requires just a few ingredients:
- Green Beans – use either regular green beans or French-style haricot verts (see below for the difference in these beans). Haricot verts come pre-trimmed which saves time
- Butter – we use unsalted butter but salted is fine too
- Sliced Almonds – Use the untoasted variety
- Shallots – shallots add a milder touch of flavor than onions
- Fresh Garlic
- Lemon Juice and Zest
- Salt and Pepper – we use sea salt and black pepper
What are Haricot Verts?
In French, the term “haricot verts” simply translates as green beans. This variety of beans has a few small differences when compared with the typical green beans you see in American grocery stores.
- Haricots verts tend to be thinner and straighter than traditional green beans
- This variety is harvested younger and as a result, they are more tender and cook quicker
- They are more expensive than traditional green beans but can be used interchangeably in most recipes
How to make Green Beans Almondine
- Bring a large pot of salted water to a boil. Salt the water heavily because this will ensure great seasoning in the end result, and will help the beans stay bright in color when cooking
- Rinse the beans and trim any stems
- Mince the garlic and the shallot. Zest the lemon with a hand-held zester and squeeze the juice
- Blanch the prepared beans in the boiling salted water until they are al dente. This will take about 4-6 minutes depending on the size of the beans. NOTE: Haricot verts will cook quicker than regular green beans. (See more about blanching and al dente below)
- Stir occasionally. Be sure to slightly under blanch the green beans because they will finish cooking in the skillet
- While the beans are boiling melt the butter in a large skillet or sauté pan over medium heat
- When the butter is bubbling lightly add the almond slices and cook, stirring constantly, until they smell nutty and begin to look lightly brown (about 3 minutes)
- Reduce heat to medium-low and add the garlic and shallots
- Saute for about 2 minutes, stirring frequently
- Drain the green beans and add to the skillet. Toss to combine and sauté for about 30 seconds to heat everything up
- Remove from the heat, and add the lemon juice, lemon zest, salt, and pepper
- Toss everything to combine well and serve
How to make ahead:
Want to get a jump start on your dinner during the busy holidays? You can prep the beans ahead of time so that all that is left to do is saute the almonds, garlic, and shallots.
- If prepping ahead: blanch the green beans until al dente, drain, and immediately plunge them into a bowl of very cold water. This will stop the cooking process and help retain the bright color and firm texture of the beans
- Drain again and store the beans in a sealed container for up to 2 days in the refrigerator
- Once ready to serve prepare the almonds, garlic, and shallots as above
- Add the beans and sauté for about 2 minutes until hot, add the lemon juice, zest, salt, and pepper and serve
How to blanch vegetables:
It’s simple but involves a bit of food chemistry.
- Blanching means scalding vegetables in boiling water or steam for a short time. It’s then normally followed by quick, thorough cooling in very cold ice water
- Blanching works to stop enzyme actions that would otherwise cause a loss of flavor, texture, and color.
What does al dente mean:
Al Dente is an Italian term and means “to the tooth”
- Al dente vegetables are firm with a crunch but cooked long enough that they lose their raw flavor
- Al dente pasta means to cook pasta slightly underdone with a slight resistance when you bite into it
Storing leftover Almond Green Beans:
If you have leftovers (we rarely do!) you can store them in the refrigerator for up to 3 days and then quickly reheat them in a skillet or sauté pan.
This recipe is basic and can easily be modified to suit your tastes. Here are some ideas:
- Replace the almonds with walnuts, pumpkin seeds, or pine nuts
- Use onions instead of shallots
- Try the juice of an orange and orange zest instead of the lemon
Looking for other easy side dishes?
- Roasted Potatoes with Herbs
- Oven Roasted Asparagus
- Creamy Roasted Garlic Mashed Potatoes
- Butternut Squash with Pomegranate Seeds and Goat Cheese
- Pan Roasted Brussels Sprouts
Green Beans Almondine
- 16 ounces green beans, trimmed Regular or French-style haricot verts
- 1 ½ Tablespoons butter
- ⅓ cup sliced almonds (raw)
- 2 Tablespoons shallots, minced
- 1 Tablespoon garlic, minced
- 1 Tablespoon fresh lemon juice
- fresh lemon zest, optional
- pinch sea salt or kosher salt, to taste
- freshly ground black pepper, to taste
- Bring a large pot of water to a boil and salt heavily. (Salting heavily will ensure the green beans stay bright in color and are seasoned both inside and out).See NOTE below for important make-ahead tips
- Rinse green beans and trim any stems that remain.
- Mince garlic and shallots.
- Blanche the green beans until just al dente, about 4-6 minutes depending on the size of beans. Haricot verts will cook quicker than regular green beans. Stir occasionally. The beans should be slightly uncooked because they will finish cooking in the skillet.
- While beans are blanching, melt butter in a large heavy-bottomed skillet. When butter is bubbling lightly add the sliced almonds and cook, stirring constantly, for about 3 minutes, or until they begin to brown and smell nutty.
- Reduce heat to medium-low and add the minced shallots and garlic. Cook about 2 more minutes, stirring frequently.
- Drain the green beans and immediately add to the skillet. Saute gently and stir to coat with the butter and almond mixture for about 30 seconds.
- Remove from the heat and stir in the lemon juice, lemon zest, salt, and pepper.
- Serve immediately.
- If prepping ahead. Blanche the green beans, drain and immediately plunge them into a bowl of very cold water (this will stop the cooking process and help retain the bright color and firm texture of the beans).
- Drain again. Beans can now be stored in a sealed container in the refrigerator for up to 2 days.
- Once ready to serve prepare the butter almond mixture as above and add the blanched green beans, heating until warm (about 2 minutes) then proceed with lemon and seasonings.