Green Beans Almondine Recipe

Name: Green Beans Almondine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds green beans (or haricot verts); 3 tablespoons unsalted butter; ½ cup sliced almonds; ¼ cup shallots (or red onion, ⅛" thick); 1 teaspoon minced garlic; 1 tablespoon lemon juice; 1 teaspoon lemon zest; ½ cup vegetable stock (broth, or water, plus 2 tablespoons); ½ teaspoon kosher salt (or sea salt); ¼ teaspoon black pepper

This green beans almondine recipe is a stunning holiday side dish and quick enough to make during the week. You only need one pan to toast the nuts in browned butter and steam the vegetables until crisp-tender.

Green beans almondine served on a white plate.

Recipe Science

Toast sliced almonds in melted butter for a nutty aroma and rich browned butter sauce before adding to the green beans.
Create a balanced sauce by sautéing shallots and garlic in brown butter. Add lemon juice and zest to infuse citrus oils into the butter. Emulsify with a splash stock for a smooth, luxurious coating.
Steaming the green beans is a quick, one-pot method that uses less liquid. The steam heat quickly tenderizes the beans.

Why It Works

Are you looking for a simple yet elegant vegetable side dish to serve during the holidays? Green bean casserole is a staple, but why not switch things up this year? Green beans almondine, or amandine in French, is a classic dish garnished with almonds.

What makes this dish special is the delicious toasted almonds. It’s cooked in browned butter, adding a golden hue and butterscotch flavor. Using the same pan, the green beans then quickly steam until tender. In just 30-minutes, you’ll have a delicious dish that will shine on the dinner table!

Ingredients You’ll Need

Ingredients and portions to make a green bean almondine recipe.

Beans: For this green bean recipe, I prefer haricot verts, also known as French green beans. They are long, slender, sweet, and tender. They are harvested earlier than string beans, so the skin is thinner.
Almonds: Sliced almonds are toasted in brown butter for a crunchy and flavorful topping.
Butter: Unsalted butter creates an emulsified citrus sauce to coat the beans.
Alliums: Shallots have a mild onion and garlic flavor. Red onions are a suitable swap.
Liquid: A small amount of vegetable stock generates steam to cook the green beans rapidly.
Lemon: Lemon juice and lemon zest are added to balance the rich butter sauce.
Seasoning: The beans are seasoned with salt and black pepper before steaming to enhance the flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

It’s easy to switch up the flavor profile of this green bean almondine dish. Try these tasty options:

Bean Alternatives: You can use any other types of fresh green beans, like thicker string beans or long beans, purple string beans, or wax beans. Frozen or canned beans can also be used; simply cook until hot but not mushy.
Nut Options: Try slivered almonds, pecans, walnuts, or pinenuts.
Butter Substitutes: If you prefer not to use butter in the recipe, you will unfortunately not be able to get the butterscotch flavor from the milk solids. If you plan to use coconut oil, plant-based butter, or olive oil, you can still toast the nuts in the fat until lightly golden brown. The nut oils will infuse into the fat, adding some nutty notes.
Citrus: Instead of lemon, add orange juice and zest.
Steaming Liquid: Chicken stock or broth can be used instead of vegetable stock. Try adding some white wine or a splash of Grand Marnier or Brandy.
Toppings: Other toppings, such as crispy chopped bacon, toasted breadcrumbs, pepitas, or shaved parmesan, can be added.

How to Make Green Beans Almondine

A bundle of haricot verts on a wooden cutting board.

Step 1: Prepare the Green Beans

Start by rinsing your green beans under cool water to remove any dirt or debris. After washing, drain them thoroughly to avoid any excess water. Next, trim off the stringy ends to ensure a tender bite.

If your beans are particularly long, feel free to cut them in half for easier cooking and serving. This simple prep step helps the beans cook evenly, enhancing their natural flavor and texture.

Sliced almonds toasting in skillet with brown butter sauce.

Step 2: Toast the Almonds

Although adding the almonds straight from the package might be tempting on top of the cooked green beans, toasting them for just a few minutes boosts their flavor. Use a light-colored pan, like stainless steel, to easily monitor the color change. Add the sliced almonds to the large skillet, and cook in melted butter until you can smell a nutty butterscotch aroma.

Ingredient Chemistry: Toasting creates an extra crunch and seasoning to the nuts. As the milk solids in the butter turn golden in hue, a delicious browned butter sauce is created for the beans.

Slices of red onion and minced garlic added to a pan with toasted almonds.

Step 3: Make the Sauce

To add a savory taste to the dish, saute sliced shallots and minced garlic in brown butter, which infuses a sweet, savory taste into the fat.

Pouring lemon juice into a pan with almonds, shallots, garlic, and lemon zest.

Add some fresh lemon juice and zest to balance the rich browned butter. Stir with the heat off to preserve the delicate citrus flavor as the zest’s oils dissolve into the butter.

To create a luxurious sauce, emulsify by stirring in a few tablespoons of water or vegetable stock. Transfer the mixture to a bowl and keep the pan to cook the green beans.

Tips for Perfect Execution: Don’t overcook the ingredients! The garlic and nuts can become charred if cooked longer than a minute. The allium should be fragrant and tender, and the nuts should be a deep golden brown.

Step 4: Cook the Green Beans

Add the green beans, vegetable stock, salt, and pepper to the pan. Bring the liquid to a boil over medium-high heat, then cover and cook until the beans are tender with a slight crispness. Remove the lid and cook until the broth reduces. Depending on the moisture in the pan, this will only take about a minute.

I make this a one-pot green bean recipe by steaming the beans in the pan to reduce the number of dirty dishes and cooking time. I love this method for sauteed green beans; it is quick and uses less water!

Experimentation Encouraged: If you prefer blanching the green beans, that works too! Cook in a pot of boiling water until tender, about 3 to 5 minutes. Transfer to a bowl of ice-cold water. The ice bath stops the cooking process to keep the beans bright green and prevents overcooking.

Pan of delicious green beans almondine ready to serve.

Step 5: Combine the Ingredients
Toss the toasted almond mixture with the steamed green beans to bring it all together. This final step adds a delightful crunch and nutty flavor, elevating the dish with a perfect balance of textures.

Frequently Asked Questions

What is the difference between amandine and almondine?

Amandine is a French culinary term to describe garnishing a dish with almonds. Almondine is used synonymously in American recipes. It’s a popular way to prepare green beans topped with toasted nuts.

Can you use different kinds of almonds?

Yes! Sliced, slivered, roughly chopped, or whole almonds can be toasted for green beans almondine. Don’t chop nuts too fine, or they will brown quickly in the hot butter.

Can the green beans be made ahead of time?

You can steam or blanch the green beans, chill in ice-cold water, drain, then store them for up to 3 days before you are ready to serve. Rewarm them in a skillet over medium heat with a few tablespoons of water. I recommend making the toasted almond sauce the day of serving for the best texture, then combining it with the beans.