This green bean almondine recipe is rich, delicious, and easy to make. Made in one pan, this elegant side dish is rich, buttery, and deliciously nutty. Perfect for summer green beans or a Thanksgiving or Christmas side dish.
What Makes This Recipe So Good
- Crisp green beans coupled with the crunchy, buttery, toasted almonds add a little texture to your meal, especially during the holidays when so many sides are mashed, steamed, or creamed.
- You’ll impress your dinner guests with a side dish that seems elegant, but is super simple to make. Don’t worry – your secret is safe with me!
- This is a perfect make-ahead side dish. Make a batch as instructed below, keep it covered in the refrigerator, and reheat it on the stove top over medium-low heat until it’s warm again. You can add 1-2 tablespoons of water while you’re reheating if the beans seem a little dry.
- Leftovers can be kept (in an airtight container) in the refrigerator for 3 or 4 days, and in the freezer for up to 3 months. Let them cool completely before storing!
Green Bean Almondine Ingredients
Green Beans – This classic veggie is a family favorite! They’re full of nutrients and they look pretty, too.
Almonds – I love foods that can enhance a dish or be a great snack all on their own, and almonds definitely fit the bill. Not only are they super versatile (whole almonds, almond butter, almond milk, almond flour) but they’re a great source of healthy fats, protein, and fiber.
How to Make Green Beans Almondine
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Green beans almondine (or green beans amandine if you’re fancy) is one of my most favorite side dishes to make because it’s SO EASY.
Boil your green beans in a large skillet with water and salt for just a few minutes, until they’re bright green and tender-crisp, then transfer them to a bowl of cold water (or ice water) to stop their cooking while you toast the slivered almonds in butter. Return the green beans to the skillet full of buttery almond goodness, and add a little lemon juice and zest, then serve.
Fun Fact: “Amandine” is a culinary term that means “garnished with almonds“. The spelling has been Americanized to “almondine“, so both green beans amandine and green beans almondine are correct!
- Use the freshest ingredients possible to get the most flavor out of this dish! Fresh green beans, raw slivered almonds, and fresh lemon juice will make a huge difference in the final flavor.
- When choosing your fresh green beans, look for ones without wrinkles or dark spots. Wrinkly green beans are less crisp than ones without.
- French green beans will cook faster than regular green beans. I recommend using french green beans, but you can absolutely use regular if you prefer. Just adjust your cooking time as needed.
- When I say “tender-crisp”, I mean that beautiful state of green bean when it’s cooked all the way through (tender) but still has a little snap to it (crisp). You want your beans to have a little crunch!
More Delicious Side Dishes
- Creamed Onions
- Mushroom Gravy
- Instant Pot Carrots
- Heirloom Tomato Salad
- Roasted Sweet Potato Salad
- Instant Pot Corn on the Cob with Honey Butter
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Green Beans Almondine
- 1 pound fresh green beans or 9 ounces frozen green beans, see Notes
- 1 cup water
- 1 teaspoon salt
- 4 tablespoons butter
- 1/4 cup slivered almonds
- 1 teaspoon lemon juice
- Zest of half lemon
- Add green beans, water, and salt to large skillet. Bring water to boil over high heat, then cover. Cook 3 to 5 minutes or until beans are bright green and tender-crisp. Transfer beans to cold water or ice bath and pour remaining hot water out of skillet.
- Melt butter in large skillet over medium-low heat. Add almonds, stirring occasionally until lightly golden, approximately 1-2 minutes.
- Return green beans to skillet and add lemon juice and zest. Sauté until warmed through.
- Make it vegan: Use olive oil or vegan butter in place of butter.
- Make it paleo: Use ghee in place of butter.
- Fresh green beans will be the most flavorful, but you can use frozen if you prefer. If using frozen green beans, add them straight to the skillet without thawing and follow the recipe as directed.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.