This Green Beans Almondine recipe offers a delightful blend of crisp-tender green beans complemented by the rich, nutty crunch of toasted almonds.
What makes this dish particularly appealing is its simplicity paired with sophisticated flavors—the bright freshness of lemon juice and the subtle aroma of shallots elevate an everyday vegetable to a gourmet side.
Quick Green Beans Almondine
Equipment
- 1 Large Pot
- 1 Cast Iron Skillet
- 1 Slotted spoon
- 1 Large Mixing Bowl
- 1 Fine grater (microplane)
Ingredients
- 12 ounces green beans preferably haricot verts, trimmed
- 2 tablespoons sliced almonds
- 1 tablespoon extra-virgin olive oil
- 1 shallot thinly sliced
- ½ teaspoon sea salt plus extra for seasoning
- 1 garlic clove finely grated
- ½ tablespoon fresh lemon juice
- Freshly ground black pepper to taste
Instructions
- Prepare and Trim the Green Beans: Begin by thoroughly rinsing 12 ounces of green beans under cold running water to remove any dirt or impurities. Using a sharp knife or kitchen scissors, trim the ends off each green bean, removing the tough stem tips to ensure a tender bite. For the best texture and flavor, use haricot verts if available—they are thinner and more delicate than regular green beans. Set the trimmed green beans aside on a clean kitchen towel.
- Blanch the Green Beans: Fill a large pot with water and add about 1 tablespoon of salt to create a well-seasoned boiling bath. Place the pot over high heat and bring the water to a rolling boil. Once boiling, carefully add the trimmed green beans to the pot. Let them cook for exactly 2 minutes—this brief blanching will soften the beans slightly while preserving their vibrant green color and crisp texture.
- Shock the Green Beans in Ice Water: Immediately prepare an ice bath by filling a large mixing bowl with cold water and plenty of ice cubes. Using a slotted spoon, quickly remove the green beans from the boiling water and transfer them directly into the ice water. This shocking process halts the cooking instantly, preserving the beans’ bright color and crispness. Allow the beans to rest in the ice bath for at least 2 minutes.
- Drain and Dry the Green Beans: After chilling, drain the green beans thoroughly using the slotted spoon or a colander. Spread the beans out on a clean kitchen towel or paper towels and gently pat them dry. Removing excess moisture is crucial to avoid steaming during the sauté step and to help achieve a perfect tender-crisp texture.
- Toast the Almonds to Perfection: Place a cast-iron skillet over medium heat and allow it to warm up for about 1 minute. Add 2 tablespoons of sliced almonds to the dry skillet. Stir frequently and toast the almonds for 2 to 3 minutes or until they turn a rich golden brown and release a nutty aroma. Be attentive during this step as almonds can burn quickly. Once toasted, transfer the almonds to a small bowl and set aside to cool.
- Sauté Shallots and Season: Reduce the heat to medium-low and add 1 tablespoon of extra-virgin olive oil to the now-empty skillet. Add 1 thinly sliced shallot and ½ teaspoon of sea salt to the oil. Cook gently for 2 minutes, stirring occasionally, until the shallots become translucent and slightly softened but not browned. This step helps develop the natural sweetness of the shallots and infuses the oil with their flavor.
- Warm and Sauté the Green Beans: Add the blanched and dried green beans to the skillet with the shallots. Toss gently to coat the beans evenly in the shallot-flavored oil. Continue to sauté for 2 to 4 minutes, stirring occasionally, until the green beans are heated through and tender but still maintain a slight crunch. Adjust the heat if necessary to avoid overcooking.
- Add Fresh Garlic and Lemon Juice: Remove the skillet from the heat. Immediately add 1 grated garlic clove and ½ tablespoon of fresh lemon juice to the warm green beans. Toss everything together gently and thoroughly, allowing the residual heat to soften the garlic’s sharpness and the lemon juice to brighten the flavors. This final touch adds aromatic complexity and a refreshing citrus note to the dish.
- Final Seasoning and Serving: Taste the green beans and season with freshly ground black pepper and additional sea salt as needed to suit your preference. Transfer the green beans to a serving dish and sprinkle the toasted almonds evenly over the top. Serve immediately while warm for the best texture and flavor experience.
Notes
- For the best flavor and texture, use fresh, tender green beans such as haricot verts or thin French green beans. Thicker beans may require slightly longer blanching.
- Blanching the beans briefly in salted boiling water and then shocking them in ice water is key to preserving their vibrant green color and crisp-tender texture.
- Toast the almonds carefully over medium heat, stirring often to prevent burning, which can quickly turn the nuts bitter.
- Use fresh lemon juice for the brightest, most vibrant flavor—bottled lemon juice lacks the same freshness.
- If you don’t have a cast-iron skillet, a heavy-bottomed stainless steel pan will work well for toasting and sautéing.
Nutritionally, this recipe shines as a fiber-rich, low-carb option packed with plant-based protein from the green beans and healthy fats from the olive oil and almonds.
It is naturally low in saturated fat, making it heart-healthy and perfect for those seeking balanced, wholesome meals.
Quick to prepare and light on ingredients, this recipe fits seamlessly into busy weeknight dinners or elegant meal prep.
Its vibrant textures and clean flavors make it an excellent companion to a variety of mains, offering satisfaction without heaviness.
Must-Have Tools for Perfect Results
Cast-Iron Skillet
Essential for evenly toasting almonds and sautéing ingredients, this skillet provides superior heat retention and distribution, delivering consistent cooking results while enhancing flavors.
Its versatility makes it a kitchen staple for everything from searing meats to baking cornbread.
Large Pot
Perfect for blanching green beans, a sturdy, well-sized pot ensures rapid boiling and efficient cooking. Its capacity is invaluable for steaming, boiling pasta, and preparing stocks, making it indispensable in everyday cooking.
Slotted Spoon
Used to quickly transfer blanched green beans into ice water, this tool allows liquid drainage while safely handling delicate vegetables. It’s a versatile utensil useful for frying, boiling, and serving.
Mixing Bowl
A large bowl is key for preparing an ice bath to halt cooking and preserve the vibrant color and crunch of vegetables. Beyond this recipe, it’s ideal for tossing salads, marinating, and combining ingredients.
Fine Grater (Microplane)
Perfect for finely grating garlic, this tool enhances the infusion of flavor without overpowering the dish. Its precision is also excellent for zesting citrus and grating hard cheeses.
Chef’s Secrets for Flavorful Almondine Success
Mastering Green Beans Almondine requires attention to timing and layering of flavors.
The blanching step is vital; it softens the beans just enough while locking in that signature green hue and crunch.
Don’t rush the ice bath—this cool water plunge stops cooking instantly and keeps the beans crisp.
When toasting almonds, low to medium heat and constant stirring prevent them from burning, unlocking their natural nuttiness without bitterness.
Incorporating shallots in olive oil adds a subtle sweetness and complexity that balances the lemon’s acidity.
Finally, adding garlic off the heat preserves its pungency without harshness.
These layered, deliberate techniques elevate this simple side dish into a refined complement to any meal.
Serving Suggestions to Impress Guests
Green Beans Almondine pairs beautifully with a wide range of dishes. Serve it alongside roasted or grilled chicken, seared fish, or steak for an elegant touch.
Its light and refreshing qualities make it a perfect contrast to rich or creamy mains, such as mashed potatoes or buttery casseroles.
For a plant-forward meal, accompany it with quinoa or wild rice and roasted mushrooms.
Garnish with additional lemon zest or a sprinkle of fresh herbs like parsley or thyme to add visual appeal and extra freshness.
This dish also makes a fantastic addition to holiday spreads or casual dinner parties, adding both color and texture.
Storage Tips to Maintain Freshness
To store leftovers, allow the green beans almondine to cool completely, then transfer them to an airtight container.
Refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a small splash of water or olive oil to prevent drying out.
Avoid microwaving, which can make the beans limp and lose their crisp texture. The toasted almonds should be stored separately if possible to maintain their crunch, or added fresh when reheating.
For longer storage, you can blanch and freeze green beans before cooking, but toasted almonds should always be added fresh to preserve flavor.
Frequently Asked Questions
1. Can I use regular green beans instead of haricot verts?
Absolutely! While haricot verts are thinner and more tender, regular green beans work just as well. You may need to blanch them for an extra minute or two until tender-crisp.
2. What can I substitute for sliced almonds?
Pine nuts, slivered almonds, or chopped walnuts make excellent alternatives, each providing a different but equally delightful texture and flavor profile.
3. Can this recipe be made vegan?
Yes! This recipe is already vegan-friendly, using olive oil for sautéing and no animal-based ingredients.
4. How do I prevent garlic from tasting too strong or bitter?
Add grated garlic off the heat as directed, so it softens in the warm pan without cooking too long, which can turn it bitter.
5. Is this recipe suitable for meal prep?
Definitely. The green beans can be prepared a day ahead and stored refrigerated.
Add the toasted almonds and fresh lemon juice just before serving for optimal freshness.
