Green Beans and Almonds

4.69 from 45 votes
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Green beans and almonds are a fast and healthy side dish. Sautéed with garlic, onions and orange juice, topped with crunchy nuts.

Green Beans and Almonds

Have you ever had mushy and overcooked green beans that seem more like a punishment than a delight to eat? I’ve never had a bad relationship with green beans unless you try and give them to me from a can. I wanted to keep this citrus green bean with almonds recipe easy and flavorful.

It will take under 20-minutes to prepare, no lie! This recipe is the perfect holiday or weekday side dish because it’s quick and can be the last thing you cook before serving. It’s so simple! No need to make mealtime any more difficult, this dish is operator friendly.

Green beans in a frying pan sautéed with garlic, onions and orange juice

Cooking green beans just right is crucial, especially since it’s the star of this dish. The thing about vegetables is that you have to pay close attention to the cooking time to keep them a beautiful bright green color with a crunchy texture.

As you have probably experienced in the past, it can quickly turn from bright green to yucky brown in just a matter of minutes. One of my first lab assignments in college was to study the effect of blanching time on the color and texture of green beans, super nerdy and super awesome, I know!

I’m not a big fan of drowning green beans with a dense, rich sauce. They are so delicious when cooked to just the right crispness and tossed with some fresh flavors.

Sautéed red onions and garlic to give a gentle savory kick to the dish. I then stirred in fresh-squeezed orange juice and aromatic zest to elevate the natural sweetness and fresh taste of the beans. Right before serving sprinkling some sliced almonds adds a little extra crunch with each bite.

A white plate with a silver fork, green beans, almonds, and onions.

To successfully cook tender, crisp and bright green beans, the most important thing to remember are these three words “blanch and shock.” It’s the cooking and cooling technique you can use for any green vegetables to preserve color and texture. Learn how to cook green beans so you can master the technique!

Green Beans and Almonds

Fresh, crisp and delicious citrus green beans and almonds are a fast healthy side dish. Sauteed with garlic, onions and orange juice and crunchy nuts.
4.69 from 45 votes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 4 servings
Course Side
Cuisine American

Ingredients  

  • 4 quarts water, divided
  • 1 ⅛ teaspoon kosher salt, divided
  • 4 cups ice cubes
  • 1 pound green beans, or haricot verts
  • 1 tablespoon olive oil
  • ¾ cup red onions, thinly sliced, about half an onion
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon orange zest ,
  • 2 tablespoons orange juice
  • teaspoon black pepper
  • 1 tablespoon sliced almonds

Instructions 

  • Add 3 quarts of water and 1 teaspoon salt to a large pot. Heat pot over high heat until a rolling boil is reached and large bubbles break the surface.
  • Add green beans to boiling water and cook for 2 minutes.
  • Drain and transfer to a large bowl filled with ice water. Allow beans to sit in the ice bath for at least 5 minutes, and then drain well.
  • Heat a large skillet over medium-high heat. Add oil to the pan, swirl to coat.
  • Add red onions and garlic, sauté 3 minutes or until tender, do not allow garlic to brown.
  • Add green beans to the pan and stir well.
  • Add orange zest and juice, ⅛ teaspoon salt and pepper, sauté 2 minutes. Season with more salt and pepper as desired.
  • Serve beans warm topped with almonds.

Notes

  • MAKE IT WHOLE30: Use sea salt for kosher salt.

Nutrition Facts

Serves: 4 servings
Calories 111kcal (6%)Carbohydrates 15g (5%)Protein 3g (6%)Fat 5g (8%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 2gSodium 69mg (3%)Potassium 326mg (9%)Fiber 5g (20%)Sugar 4g (4%)Vitamin A 750IU (15%)Vitamin C 35.5mg (43%)Calcium 70mg (7%)Iron 1.4mg (8%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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