Green Beans Almondine Recipe

A classic French recipe, green beans almondine elevates ordinary green beans into a memorable side dish with the addition of toasted almonds, browned butter, shallots, and lemon zest. 

Looking for a side that is fancy enough for company but easy enough to make every day? Look no further. I have the perfect solution: green beans almondine.

Green beans appeal to almost everyone, they’re available all year round, they’re sturdy enough to keep a couple days in the fridge, and they’re super tasty. 

If you’re used to heating up canned green beans for an easy side, you’ll be amazed by the flavor and texture of green beans almondine. There’s really no comparison. It’s hard to tell they’re even the same food. Rubbery, salty, olive green chunks of beans vs. crisp fresh green beans, perfectly cooked, tossed with browned butter, sliced shallot, toasted almond slices, and lemon zest. 

I suppose there will always be someone who prefers canned green beans, my son being one of them. I don’t know why, but my son is crazy about canned green beans. A picky eater from the get-go, he will happily chow down canned green beans. A whole can full and he’s begging for more. Who can figure that one out? 

But I guarantee that most people will not look twice at plain old green beans after trying delicious green beans almondine. Give them a try today!

Almondine vs. amandine: Almondine is simply an Americanized version of the French word amandine. Besides the culinary meaning of a dish prepared with  almonds, Amandine is also a commonly used French name for girls meaning “much loved.” I think this green beans almondine recipe will be much loved by everyone who tries it. 

About these green beans almondine:

French green beans, haricot vert, are skinnier green beans and are traditionally used in this recipe. However, I usually use regular supermarket green beans because they are more available and less expensive. If you do use haricot vert, keep in mind that the cooking time will be reduced.

Green beans almondine are easy to make. Get a pot of salted water boiling and trim the beans. After the water comes to a boil, add the green beans and boil for six to seven minutes. You may want to fish a bean out of the pot and taste it. Everyone seems to have a personal preference as to how crunchy they like their green beans: super crunchy, crisp but not crunchy, or downright soft. You be the judge. Drain well. 

While the beans are cooking, melt a couple tablespoons of butter in a large skillet. Add the sliced almonds and shallots. Stir and cook for about 5 minutes, or until the butter has browned, the shallots have softened and the almonds are lightly toasted. Add the drained beans and the lemon zest; sauté lightly until the beans are warmed through. Season with salt and pepper.

They’re ready to serve! Green beans almondine are great with this soy glazed salmon, pork medallions, or pretty much anything, honestly.  They’re a perfect match with Parmesan baked cod.

How to keep green beans green: 

There are three ways to keep your beans bright green: don’t overcook them, give them an ice bath, and don’t cook them with lemon juice.

If you prefer well-done green beans, you may have to sacrifice some of the bright green color but that’s okay, it’s up to you. To stop the cooking quickly, immerse the cooked green beans in an ice bath.

Lemon juice is acidic and will turn the green beans brownish. If you want to spritz the beans with lemon juice right before serving, that’d be perfect.

How to make these green beans your own:

• Make ahead tip: After boiling the green beans to the desired tenderness, drain them, and immediately put into an ice water bath (a bowl filled with ice cubes and water). This will stop them from cooking further. You can refrigerate them at this point for up to 24 hours, and continue with the recipe when you’re ready. 
• To make this recipe vegan and dairy-free, use olive oil instead of butter.
• Can’t find shallots? Use thinly sliced red onion or yellow onion.
• Like garlic? Add one clove minced garlic near the end of the sauté time.
• Bacon would be good, too. When isn’t bacon good? Chop a few slices of bacon into 1 inch pieces, fry until crisp. Remove from pan with slotted spoon and drain fat from pan. Continue with recipe as directed, adding cooked bacon with the beans and lemon zest. 

Storage and Reheating Tips

Leftover green beans almondine? No problem. Wrap the leftovers up well and refrigerate for 3-5 days, or freeze up to 3 months. Reheat gently in the microwave. You won’t really be able to tell the difference between fresh cooked and leftover beans.

Other great green bean recipes:

Never eat canned green beans again! I have more delicious green bean recipes I’m sure you’ll love. Try:

 

• Roasted green beans with Parmesan and basil (so good, better than French fries!)
• Green beans with bacon, garlic, and onion (stovetop)
• Green beans with lemon and feta
• Green bean casserole (a healthier and tastier take on the traditional Thanksgiving recipe)
• Quinoa and green bean salad 
• Blistered Green Beans with Garlic from Bon Appetit
• Moroccan Green Bean Sauté by Spruce Eats

Verdict: I love these fresh and flavorful green beans. It’s such a classic recipe!
Husband’s take: Ben likes these too….truthfully we don’t eat these much because of the almonds (my kids are allergic), but I still wanted to bring you guys this recipe to add to your collection of green bean recipes!
Changes I would make: None are necessary!
Difficulty: Easy!