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Looking for an easy side dish that feels a little special without spending too much time in the kitchen? This green beans almondine recipe comes together in just 20 minutes with fresh green beans, crunchy toasted almonds, garlic, shallots, and a bright squeeze of lemon.
I love how simple ingredients can turn everyday vegetables into something so flavorful. These green beans with almonds are fresh, crisp-tender, and naturally gluten-free and dairy-free. Plus, you can prep everything ahead of time, making this easy green bean side dish perfect for busy weeknights or holiday dinners!
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Watch How to Make Green Beans Almondine
If you want to see exactly how this comes together, I filmed the full step-by-step below.
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Why You’ll Love This Recipe
- Ready in 20 minutes: This easy green beans almondine recipe comes together quickly, making it perfect for busy weeknights or last-minute side dishes.
- Simple ingredients: Made with just a handful of fresh, everyday ingredients you can easily find at the grocery store.
- Minimal cleanup: All you need is a pot, a skillet, and a bowl to bring everything together.
- Make-ahead friendly: Prep the green beans, almonds, and lemon dressing in advance to save time when you’re ready to serve.
- Fresh and flavorful: Crisp-tender green beans, crunchy toasted almonds, and bright lemon create a delicious balance of textures and flavors.
Green Beans Almondine Ingredients
You only need a handful of simple, fresh ingredients to make this green beans almondine recipe. Here’s what you’ll need!
- Fresh green beans: Look for firm, bright green beans with no brown spots. Fresh beans work best for that crisp-tender texture.
- Extra virgin olive oil: Adds richness and helps the almonds toast evenly. I prefer it over butter to keep this recipe dairy-free.
- Slivered almonds: Add a delicious nutty flavor and crunch. Toasting them in olive oil brings out their flavor.
- Shallot: Adds a mild, slightly sweet onion flavor. You can substitute half a red onion if needed.
- Garlic: Freshly minced garlic adds a savory depth of flavor.
- Fresh lemon: Both the zest and juice add brightness and balance the richness of the olive oil and almonds. I recommend using an unwaxed lemon since you’ll be using the zest.
- Salt: Enhances all the flavors. Adjust to taste.
- Optional variations: Add freshly cracked black pepper, a sprinkle of fresh parsley, or a pinch of red pepper flakes for a little heat.
Find the complete recipe with measurements and instructions below. 👇
How to Make Green Beans Almondine: Step by Step
Making green beans almondine is easy! Follow these simple, step-by-step instructions for perfectly crisp-tender green beans with toasted almonds and a bright lemon dressing.
Step 1: Fill a large bowl with ice water and bring a medium pot of water to a boil over medium-high heat.
Step 2: Add the trimmed green beans to the boiling water and cook for 1 to 2 minutes, until slightly tender but still bright green.
Step 3: Drain immediately and transfer to the ice water to stop the cooking process. Let cool completely to preserve their vibrant color and crisp texture.
Step 4: Heat the olive oil in a small skillet over medium heat. Add the slivered almonds and stir frequently for 1 to 2 minutes, until they begin to turn golden.
Step 5: Add the sliced shallot and cook for another 1 to 2 minutes, until softened and the almonds are golden brown. Stir in the minced garlic and cook for 1 more minute, then remove from the heat.
Step 6: Stir the fresh lemon juice and zest into the warm olive oil mixture until combined.
Step 7: Drain the cooled green beans thoroughly, return them to the bowl, and toss with the almond mixture. Season with salt to taste, transfer to a serving platter, and enjoy!
Recipe Tips & Tricks
- Choose fresh green beans: Look for firm, bright green beans that snap easily when bent. Avoid limp or wrinkled beans, as they won’t have the same crisp texture.
- Don’t overcook the green beans: They should be slightly tender but still have a little bite. Overcooking can make them mushy and dull their vibrant green color.
- Watch the almonds closely: Slivered almonds can go from golden to burnt quickly. I like to stir them frequently and keep the heat at medium for even toasting.
- Dry the green beans well: After draining, pat them dry with a clean kitchen towel if needed. This helps the lemon and olive oil mixture coat the beans without becoming watery.
- Use fresh lemon: Freshly squeezed lemon juice and zest make a noticeable difference in flavor. Avoid bottled lemon juice if possible.
- Adjust the serving temperature: Green beans almondine tastes delicious warm or cold. For a warm side dish, gently toss everything in a skillet over medium-low heat just until heated through.
⭐ Confidence Tip: If you’re making this for a holiday dinner, I recommend trimming the green beans a day or two ahead of time. Store them in an airtight container in the fridge so they’re ready to cook when you need them. It’s one less thing to prep on a busy cooking day!
Storage & Reheating
- Storage: Let the green beans almondine cool completely, then transfer to an airtight container and refrigerate for up to 3 days. I recommend storing the toasted almonds separately if possible to help maintain their crunch.
- Reheating: Warm leftovers in a skillet over medium-low heat for 2 to 3 minutes, stirring occasionally, until heated through. Avoid overcooking to keep the green beans crisp-tender. You can also enjoy them cold straight from the fridge!
- Freezing: I don’t recommend freezing this recipe, as the green beans can become soft and watery when thawed, and the almonds may lose their crunch. For the best flavor and texture, enjoy them fresh or refrigerated.
Additions & Substitutions
This green beans almondine recipe is easy to customize with different herbs, seasonings, and ingredients. Here are a few simple ways to make it your own!
Additions
- Fresh herbs: Add chopped parsley, thyme, or fresh dill for an extra layer of fresh, aromatic flavor.
- Red pepper flakes: Sprinkle in a pinch for a little heat that pairs nicely with the lemon and garlic.
- Dijon mustard: Whisk a small spoonful into the lemon dressing for a tangy, slightly savory flavor. Choose a gluten-free, dairy-free variety.
- Capers: Add a spoonful of drained capers for a briny, tangy twist that complements the toasted almonds.
- Lemon wedges: Serve with extra lemon wedges on the side so everyone can adjust the brightness to their liking.
Substitutions
- Haricots verts: Swap regular green beans for these thinner French green beans. Check for tenderness after 1 minute of blanching, as they cook more quickly.
- Sliced almonds: Use sliced almonds instead of slivered almonds for a slightly lighter, more delicate crunch. Watch them closely since they toast faster.
- Avocado oil: Replace olive oil with avocado oil for another dairy-free option with a mild, neutral flavor.
- Red onion: If you don’t have shallots, use half a small red onion, thinly sliced. Cook until softened to mellow its flavor.
- Orange zest and juice: Swap the lemon for fresh orange zest and a splash of orange juice for a slightly sweeter, citrusy variation.
Frequently Asked Questions
What is the difference between green beans almondine and amandine?
There’s no difference! “Amandine” is the traditional French term for a dish prepared with almonds, while “almondine” is the English variation. Both names refer to the same classic green bean side dish.
Do I need to blanch green beans before making almondine?
Yes, I recommend blanching the green beans for the best texture and color. A quick 1 to 2 minutes in boiling water, followed by an ice bath, helps keep them bright green and crisp-tender.
Can I use frozen green beans for almondine?
Yes, but fresh green beans will give you the best texture. If using frozen, thaw and drain them thoroughly, skip the blanching step, and gently warm them in a skillet before tossing with the almond mixture.
Can green beans almondine be made ahead of time?
Absolutely! You can blanch the green beans up to 3 days ahead and refrigerate them in an airtight container. Prepare the toasted almonds and lemon dressing separately, then toss everything together just before serving for the best flavor and crunch.
How long should I cook green beans for almondine?
For this recipe, blanch the green beans for 1 to 2 minutes, until slightly tender but still vibrant green. I prefer keeping them crisp-tender rather than soft, especially since they can be warmed again before serving.
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Final Thoughts
This green beans almondine recipe is proof that a simple side dish can be full of flavor! With its crisp-tender texture, toasted almonds, and fresh lemon, it’s an easy way to make everyday green beans feel a little special. I love serving it for both weeknight dinners and holiday gatherings.
Now I’d love to hear from you. What did you serve your green beans almondine with?
If you try it, I’d love to hear how it turned out. Leave a comment below, rate the recipe, and let me know what you think.
Green Beans Almondine
Ingredients
- 1 lb green beans trimmed
- 2 tbsp extra virgin olive oil
- ⅓ cup slivered almonds
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 unwaxed lemon finely zested and juiced
- Salt to taste
Instructions
- Prepare the water: Fill a large bowl with ice water and bring a medium pot of water to a boil over medium-high heat.
- Blanch the green beans: Add the green beans and cook for 1 to 2 minutes, until slightly tender but still bright green.
- Cool the beans: Drain immediately and transfer to the ice water. Let cool completely.
- Toast the almonds: Heat olive oil in a small skillet over medium heat. Add the almonds and stir frequently for 1 to 2 minutes, until starting to brown.
- Cook the aromatics: Add the shallot and cook for 1 to 2 minutes, until softened and the almonds are golden. Add the garlic, cook for 1 more minute, then remove from the heat.
- Add the lemon: Stir the lemon juice and zest into the olive oil mixture.
- Toss and serve: Drain the green beans thoroughly and toss with the almond mixture. Season with salt to taste and transfer to a serving platter.
Video
Notes
- If you want to prep these ahead of time:
- Blanch the green beans, drain, and store in the fridge in an airtight container for up to 3 days.
- Toast the slivered almonds in a dry skillet until golden, cool, then store in an airtight container at room temperature for up to 1 month.
- Cook the shallot and garlic in the olive oil as usual (omitting the almonds). Stir in the lemon juice and lemon zest and let cool. Transfer to an airtight container and store in the fridge for up to 1 week.
- When ready to serve, toss everything together as a cold salad (or add everything to a skillet and toss over a medium-low heat until warmed, if preferred).
- I prefer to toast the almonds in the olive oil as it helps them brown evenly and keeps them crunchy for longer when mixed with the beans.
- No shallots? Use half a red onion instead.
- Blanching the green beans softens them slightly, but still keeps them crisp and vibrant.
- Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Leftovers be served cold from the fridge, or warmed in a skillet over a medium heat, stirring often, until heated through.
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