Honestly, I didn’t know green beans could be this good. Inspired by a classic French recipe (haricots verts amandine), this green bean recipe features buttery toasted almonds, tender shallot and a squeeze of lemon. I hope this recipe title caught your attention, because these green beans will be the standout on any plate. I have to stop myself from eating the whole pan myself, and I never thought I’d say that. Give me the choice between this dish and green bean casserole, and there’s no contest. Green beans amandine for the win. This side dish is simple enough for weeknight dinners, but fancy enough for the holidays. I wrote the recipe to yield enough for about four people. You can very easily double the recipe for a crowd as long as you use a Dutch oven to contain the beans.
Haricots verts amandine translates to “almond green beans.” It’s often anglicized to “green beans amandine,” which then mistakenly turns into “green beans almondine.” I can see why, but I attended too many years of French class not to point this out! I can’t say I remember eating these green beans during my semester in Bordeaux, France. Just one more excuse to go back when we can. I’ve tested these ingredients and techniques over and over again so you can enjoy this dish at home. You won’t need to bother blanching the green beans—this dish magically comes together in one skillet. The recipe requires a bit of patience and some stirring, but it’s 100 percent worth the effort. Keep this recipe handy, because it goes with just about everything!
How to Cook Green Beans
Most chefs will tell you to blanch your green beans, which requires a big pot of salted boiling water for cooking the beans and a very big bowl of ice water to stop the cooking process immediately. Blanching definitely works as designed, but it always seems like a chore to me. The good news is that I’ve found a cooking technique that I like a whole lot better, courtesy of America’s Test Kitchen. You’ve seen me use this method in my Green Bean Salad with Toasted Almonds & Feta and it works like a charm. You’ll find the full recipe below, but here’s how it works. You’ll need a large skillet with a lid (affiliate link/if your skillet didn’t come with a lid, you can always use a cookie sheet). That’s it! Your perfectly tender (not mushy), bright green beans are ready to serve.
Watch How to Make the Best Green Beans
More Green Bean Recipes to Enjoy
Perfect Roasted Green Beans Green Bean Salad with Toasted Almonds & Feta
More Simple & Delicious Side Dishes
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Honey Mustard Brussels Sprout Slaw Parmesan Roasted Broccoli with Balsamic Drizzle Quick Collard Greens
Please let me know how your green beans turn out in the comments! I hope this recipe becomes your new favorite side dish.
Make it dairy free/vegan: Replace the butter with extra-virgin olive oil (my preference) or vegan butter (I successfully tested with Miyoko’s Creamery). Make it nut free: I think this dish would be nice with pepitas (green pumpkin seeds) instead of almonds, but haven’t tried. Or, omit the nuts and cook the butter until it has browned in step 1. Prepare in advance: This recipe really comes together seamlessly as directed, and keeps well at room temperature for a couple of hours. Or, store it in the fridge and gently reheat the dish in the oven.
