Green Beans Almondine is not only an easy side dish, but it's absolutely delicious! You only need 15 minutes and 5 ingredients.
The beans are jazzed up with wonderfully fragrant garlic and shallots, and they have texture from crunchy almond flakes. A great vegetable side dish that's perfect all year round, and for Thanksgiving and Christmas. Vegan, vegetarian, gluten-free.
Side dishes don't have to be complicated to be delicious. This green beans almondine recipe may be quick and easy, with just a few ingredients, but it's still absolutely incredible.
Lightly cooked French beans (aka string beans or green beans) are sooo tasty.
But add garlic, shallots and crunchy almonds and you are winning.
Winning at side dishes anyway! And that's always a good thing.
This classic French green beans with almonds recipe is so easy and tasty that you'll love it for a midweek meal, roast dinner, Thanksgiving and Christmas side dish.
It's also perfect for a potluck.
Green beans - aka French beans, haricot vert, fine beans, string beans...
Butter - use standard butter or dairy-free vegan butter/margarine, it all works!
Garlic - a bit of garlic adds so much flavor!
Shallot - I like to use shallots in my Green Beans Almondine, but you can substitute any onion.
Sliced almonds - I use store-bought sliced almonds. They add a wonderful texture to this side dish.
Lemon juice - a touch of lemon juice really brightens the finished dish. I use fresh, but bottled works fine, too.
Green Beans with Almonds is such a simple side dish, but here are a few tricks and tips to ensure success!
Don't over-blanch the beans. You just want them to slightly cook but still be slightly crunchy. They will continue cooking when heated up in the pan.
Trim the tops and tails of the green beans - they're just a bit nicer to eat that way.
The ice bath is an important step. It stops the beans from cooking so they don't go soggy. It also keeps them bright green. If you don't have any ice, really cold water works. Put the bowl of water in the freezer or fridge while the beans are boiling.
This is a vegetarian, vegan and gluten-free side dish.
You can totally prep your Green Beans Almondine ahead of time. That makes them a perfect side dish for busy Thanksgiving or Christmas dinner.
To make them ahead, simply boil the beans, then plunge them into the ice bath for 10 minutes. Drain and keep in the fridge.
When ready to serve, cook the butter, garlic, shallots and almonds as in the recipe card below, add the cooked beans and heat. If you really want to get ahead, then cook the butter, garlic and shallots, then let it cool and store in a dish in the fridge. It will harden.
Then, heat the butter/shallots mixture until it melts, add the almonds and green beans and heat!
Other great side dish recipes
Green Beans Almondine is such a vibrant and tasty vegan side dish. There are loads of recipes that it would be delicious with! Try these:
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Green Beans Almondine
- stove top
- skillet / frying pan
- 1 lb (450g) fresh green beans, trimmed
- 1 tablespoon butter (or vegan margarine)
- 3 cloves garlic finely chopped
- 1-2 shallots finely chopped
- 4 tablespoons sliced almonds
- Salt and pepper
- 1 tablespoon lemon juice
- Prepare a large bowl with ice and cold water.
- Bring a large pot of well-salted water to boil. Add the green beans and cook for 4 minutes. They should be lightly cooked but still some crispiness and ‘squeak’ when you take a bite.
- Drain the beans and immediately plunge the blanched beans into the bowl of iced water and leave them for a few minutes.
- Meanwhile, melt the butter (or vegan margarine) in a large frying pan until it foams. Add the garlic, shallots and almonds and cook for 3 minutes or until it all just begins to brown. Drain the green beans and add them to the pan for a few minutes, gently tossing to heat.
- Add a light squeeze of lemon juice and season with salt and pepper.
- Don't over-blanch the beans. You just want them to slightly cook but still be slightly crunchy. They will continue cooking when heated up in the pan.
- Trim the tops and tails of the green beans - they're just a bit nicer to eat that way.
- The ice bath is an important step. It stops the beans from cooking so they don't go soggy. It also keeps them bright green. If you don't have any ice, really cold water works. Put the bowl of water in the freezer or fridge while the beans are boiling.
- This is a vegetarian, vegan and gluten-free side dish.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.