Green Bean Almondine

by Sabrina Snyder

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12 Comments

5 from 6 votes
6 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Green Bean Almondine is the perfect quick side dish that is crisp and buttery. This elegant dish is ready in under 15 minutes.

The most popular Side dish on the site is Green Bean Casserole. This recipe gives a great alternative that is just as delicious and give you another way to serve green beans. You may also want to try Green Bean with Bacon.

Sabrina’s Green Bean Almondine Recipe

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 if you have them.

Recipe Card

Dinner, then Dessert

Green Bean Almondine Recipe

Green Bean Almondine is the perfect quick side dish that is crisp and buttery. This elegant dish is ready in under 15 minutes.
Yield 6 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine French
Author Sabrina Snyder
Green Bean Almondine Recipe
PrintRate

Ingredients
 

  • 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

Instructions

  • 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

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 140kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 269mg | Potassium: 350mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1275IU | Vitamin C: 19.4mg | Calcium: 70mg | Iron: 1.7mg

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About this Recipe

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.

Chef’s Note

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 them in an 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.

Recipe Tips & Tricks

  • 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 any fibrous pieces on the ends.
  • 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 to the flavor of almondine sauce.

What to Pair With

This elegant side dish pairs well with any holiday meal. Serve with Honey Baked Ham or Garlic Butter Salmon for the perfect Easter brunch. For a simple weeknight dinner, try it with my Garlic Cheddar Chicken. Add more sides like Scalloped Potatoes and Sauteed Carrots to complete the meal.

More Yummy Green Beans

Easy Green Bean Almondine

These photos were in a previous version of this post

Green Bean Almondine

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve looked up many green bean almondine recipes for our family’s Easter dinner and yours is the most complete, easy to follow one I have come across. Thanks for letting me add your recipe and site to my list of future favorites!

    Reply

  3. My mom used to make green beans almondine every Easter. I love it, but never thought to ask her for the recipe before she died. Thank you for this!

    Reply

  6. My parents give us fresh green beans from their garden every year, and I can’t wait to use them for this recipe. It looks so yummy, and I know I’ll love the crunch from the almonds!

    Reply