Green Bean Almondine is the PERFECT side dish made with crunchy sautéed green beans topped with buttery toasted almonds and fresh lemon juice, ready in under 15 minutes!
GREEN BEAN ALMONDINE
Green Bean Almondine is the PERFECT side dish for any special meal or weeknight! Crispy green beans topped with a buttery toasted-almond sauce with a hint of lemon.
You can make this recipe with fresh or frozen green beans. If you’re using frozen, you can skip the blanching step because they are blanched before the freezing process. I recommend using fresh beans in you have them.
WHAT IS ALMONDINE SAUCE?
Almondine sauce, also known as “amandine” sauce, is basically almonds toasted in a sauté pan with butter, then flavored with salt, pepper, and lemon.
It’s creamy from the browned fat and solids of the butter but also tangy from the acidic flavor of the lemon. If you like the flavor of almondine sauce, I recommend trying this with broccoli or asparagus, too.
BLANCHING THE BEANS
Blanching is how you get fresh green beans to keep their crunchy texture and bright green color when you’re cooking them. First submerge them in boiling water for 2-4 minutes, then remove them and place in and ice bath.
The ice bath stops the cooking process, keeping your beans from cooking until you’re ready to sauté them. If you skip the blanching or ice bath, you may end up with pale mushy beans in the end.
Create a free account to Save Recipes
TOASTING THE ALMONDS
It is very important to watch the toasting process closely, because the nuts can burn really easily. If you put them on medium heat and keep stirring, you shouldn’t have a problem. This toasting step is key in the flavor of almondine sauce.
MORE GREEN BEAN RECIPES
TIPS FOR MAKING GREEN BEAN ALMONDINE
- When melting the butter, watch for the butter to start browning for a deeper flavor. This may happen while the almonds are toasting.
- Serve with fresh lemon wedges for extra citrus flavor and a pleasing pop of color on the table.
- I don’t recommend using canned green beans because they are really soft, and you’re losing a lot in texture and flavor in this dish.
- For more flavor, salt the water that you use to blanch the beans.
- You can use sliced or slivered almonds for this recipe. If you use whole almonds, you will have to blanch them first to remove the skins.
- Use fresh lemon juice not bottled. The bottled version contains a lot of added ingredients and just won’t match the flavor of freshly squeezed.
- For extra flavor, add sliced shallots when sautéing the beans.
- Trim the beans to avoid and fibrous pieces on the ends.
- 2 pounds fresh green beans edges trimmed
- 4 tablespoons butter
- 1/4 cup sliced almonds
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Boil the green beans in a pot of water for 2 minutes before dumping into an ice bath and letting cool.
- In a large skillet cook melt the butter on medium heat and add the sliced almonds stirring them constantly while watching for them to JUST start turning brown before immediately removing them.
- Dry the green beans well and add to the skillet to heat them back up and toss with remaining butter, lemon juice, salt, and pepper before topping with the browned almonds