The French know their way around food, and this green beans almondine recipe is no exception. Cooking the beans in garlicky butter and topping them with crunchy toasted almonds transforms them from a mere vegetable into a delicacy!
I make green beans often. I love them simply cooked - boiled green beans are wonderful. I also enjoy sauteed green beans, roasted green beans, and green beans with bacon. But there's something about green beans almondine. The combination of just-tender beans, garlicky butter, and toasted almonds is sublime. It's a wonderful fiesta of colors, flavors, and textures.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Green beans: I like to use haricot verts in this recipe - thin French green beans. However, if you can't find those, regular green beans are fine.
- Sliced almonds: I buy them raw and dry-toast them in a skillet.
- Butter: You can use olive oil instead of butter. However, I feel that butter is better in this particular recipe. It adds more flavor to the dish.
- Garlic: It's important to use freshly minced garlic cloves.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the green beans in salted boiling water. Drain and transfer them to a bowl filled with ice water for 1-2 minutes. Drain well and set aside on a plate.
Toast the almonds in a dry skillet over medium heat. Set aside. In the same skillet, cook the garlic in butter. Add the green beans along with salt and pepper and cook briefly, just to reheat the beans and coat them in the garlicky butter.
Transfer the green beans to a serving plate, top them with the toasted almonds, and serve.
Recipe Tip
The method of boiling and then blanching in ice water produces optimal results because it helps preserve the green beans' bright green color and ensures that they are not overcooked.
Having said that, I realize it's quite tedious to use a pot for boiling the beans, a colander for draining them, a bowl for the ice water, and the skillet needed for cooking them in garlic and butter. That's quite a few steps and quite a few dishes to wash!
So, if you'd like, you can skip these extra steps and go directly to the step of cooking the garlic in butter and then adding the raw green beans. You'll need to cook them over medium heat for around 3 minutes if they're thin and 4-5 minutes if they're thick.
Whatever method you choose, avoid overcooking the beans. If I had to choose the most important thing in this recipe, it would be to avoid overcooking them. You want them bright green and al-dente, not brown and mushy.
Recipe FAQs
No, I don't recommend that. For the best flavor, texture, and visual appearance, please use fresh ones.
That's entirely up to you. I like to leave them whole because I feel it makes for a prettier presentation, and I trust the diners' ability to use their silverware to cut them into bite-size pieces. But if you want, you can trim their ends and cut them in half or into three parts.
No, there's no need for them to be blanched, although if that's what you have on hand, you can use them. I use sliced almonds with their skin on.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave. If possible, keep the toasted almonds separately so that they retain their crispiness and don't become soggy. You can keep them at room temperature in a small airtight container for those four days.
Serving Suggestions
This is a versatile side dish that goes with anything. I often serve it with one of the following main courses:
Recipe Card
Green Beans Almondine Recipe
Video
Ingredients
- 3 ½ teaspoons Diamond Crystal kosher salt - divided
- 1 pound fresh haricot verts - OK to use regular green beans
- ¼ cup sliced almonds
- 2 tablespoons butter
- 2 garlic cloves - minced
- ¼ teaspoon black pepper - freshly ground
Instructions
- Fill a large pot with cold water and bring it to a boil over high heat. Add a tablespoon of kosher salt. Drop the beans into the salted boiling water. Bring the water back to a boil (this should take about 2 minutes). Boil the green beans for 2 minutes if using haricot verts or 4 minutes if using American green beans.
- Drain and transfer the beans to a bowl filled with ice water for 1-2 minutes. Drain well and set aside on a plate.
- Heat a large 10-inch skillet over medium heat. Add the almonds and toast them, stirring often, until golden brown, about 3 minutes. Transfer to a plate and set aside.
- Wipe the skillet with a paper towel. Add the butter. When the butter starts to foam, add the garlic. Cook, stirring often, until golden and fragrant, 1-2 minutes.
- Add the green beans, ½ teaspoon of Diamond Crystal kosher salt (or ¼ teaspoon of any other salt, including Morton kosher salt), and ¼ teaspoon of black pepper. Toss for 1-2 minutes to reheat the beans, coat them in the butter, and combine them with the garlic.
- Transfer the skillet contents to a serving plate. Top the beans with the toasted almonds and serve.
Notes
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
