Go Back Email Link
+ servings
A neutral-colored bowl filled with sauteed green beans topped with toasted almonds for a green bean almondine recipe.
Print Recipe
5 from 1 vote

Green Bean Almondine Recipe

This Green Bean Almondine Recipe uses an old French cooking technique to create an elegant Holiday side with 5 ingredients in just 15 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American, British, French
Diet: Vegetarian
Keyword: easy green beans, french green beans, fresh green beans, thanksgiving green beans
Servings: 4 people
Calories: 178kcal

Ingredients

  • 1 lb green beans (see notes)
  • ¼ cup sliced toasted almonds (see notes)
  • ¼ cup salted butter (see notes)
  • tsp black pepper (see notes)
  • 1 lemon (see notes)

For The Blanching

  • 2 tsp salt
  • 16 cups water
  • 2 cups ice

Instructions

  • Wash the beans and cut the ends off.
  • Zest the lemon and set it aside.
  • Dry roast the almonds in a nonstick pan until they're medium brown, and then set them aside to use later.
  • Boil 8 cups of water with two teaspoons of salt.
  • Add the green beans to it and boil for 2-3 minutes. (see notes)
  • Prepare an ice bath in a large bowl with 8 cups of water and 2 cups of ice.
  • Remove the beans from the hot water, strain them, and place them in the ice bath for 2-3 minutes. (see notes)
  • Remove the beans from the ice bath and set them to dry on a clean towel.
  • Melt the butter in a skillet.
  • Toss the blanched and dried green beans in the butter and black pepper, and stir fry for 2-3 minutes. (see notes)
  • Turn the stove off, then squeeze the lemon on the beans. (see notes)
  • Garnish with the lemon zest and toasted almonds and serve. (see notes)

Notes

Green beans - For best results, try and source haricots verts, the French version of green beans. You can find long, skinny green beans if these aren't available near you. 
Toasted Almonds - Sliced almonds with the skin on add the perfect texture and finish to the beans. Slivered almonds can be used as a substitute. Add the almonds right at the end so they stay crispy.
Salted butter - I used salted butter as that's usually what I have on hand. If you want unsalted, please make sure to add salt to taste.
Black pepper - The ⅛ teaspoon is a suggested amount; feel free to adjust this according to personal taste.
Lemon - I love the taste of lemon, so I use the whole thing. But if you want a milder flavor, use half. On the other hand, the zest adds a nice touch, and I suggest using the entire amount as a garnish. Ensure not to add the lemon until the end, as the acid can turn the beans brown.
Blanching - This is an extra step, but the final results are well worth the trouble. Make sure not to overcook the beans as they cook more during the saute stage.
Sauteeing - The beans should be cooked al dente, slightly tender but crispy. 
 

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 323mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1143IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg