- Food: Green Beans Almondine
- Writer: Lizzie Green
- Content-Type: Food Blog
You must regularly prepare these green beans almondine if you enjoy low-effort, high-reward meals. They’re incredibly easy to make and delicious to boot!
This recipe for glossy green beans is a great alternative if you’re not a fan of green bean casserole for Thanksgiving. It’s my take on French green beans known as amandine or almondine.
This traditional French side dish is simply green beans with sliced almonds on top, despite the fact that it seems elegant. It’s incredibly easy to do and delicious to boot.
Ingredients for Green Beans Almondine Recipe
You only need a few common ingredients to make this recipe for green beans almondine:
- Obviously fresh green beans! The ideal string beans for this dish are French haricots verts since they are softer than other types.
- Sliced almonds: Their nutty bite is the perfect complement to the soft, verdant green beans.
- Garlic and shallots: For savory flavor depth.
- Extra-virgin olive oil For sautéing shallots ad green beans. It gives the dish a great richness and unifies everything.
- Fresh lemon juice complements this straightforward recipe with its zesty flavor.
- Additionally, add salt and pepper to bring out each flavor.
Making Green Bean Almondine: A Recipe
As I previously stated, making green bean almondine couldn’t be much easier. What you must do is as follows:
Green beans should first be blanched. Green beans should be crisp-tender and bright green after 2 minutes in a large saucepan of salted boiling water.
To stop the cooking, place them in an ice bath. After that, drain them and spread them out to dry on a kitchen towel.
Advice: You can blanch the beans up to a day in advance if you’re preparing this dish for a holiday feast and want to get ahead!
Toast the almonds next. They are prepared in a dry skillet until aromatic and starting to brown. They would often be sautéed in butter in a traditional method, but I prefer their crisp texture and nutty flavor when they are just toasted.
The shallot and green beans are then sautéed. When the shallot has softened, around 2 minutes have passed since you removed the almonds from the pan and added the oil.
Green beans that have been blanched should be added and cooked for a further few minutes until warm and soft.
Serve after seasoning. Add the lemon juice and garlic, then season with salt and pepper to taste. After that, move to a serving plate and sprinkle the almonds on top. Enjoy!
Enjoy these almondine green beans with spaghetti, risotto, your preferred protein, or a holiday feast.
Green Beans Almondine
|10 minutes to prepare
10 minutes for cooking
One of my favorite ways to serve green beans is with this recipe for green bean almondine. It is excellent and incredibly easy to make. The crisp, nutty contrast between the tender green beans and the toasted almonds is ideal. Lemon juice added to it makes it outstanding.
- 12 ounces green beans, preferably haricot verts, trimmed
- 2 tablespoons sliced almonds
- 1 tablespoon extra-virgin olive oil
- 1 shallot, thinly sliced
- ½ teaspoon sea salt, plus more for seasoning
- 1 garlic clove, grated
- ½ tablespoon fresh lemon juice
- Freshly ground black pepper
- Set a sizable dish of ice water nearby and bring a large saucepan of salted water to a boil. Green beans should be dropped into hot water and blanched for two minutes. To stop the cooking process, drain the food and then immediately submerge it in freezing water. Transfer to a towel to dry after draining.
- A cast-iron skillet should be heated to medium. Add the almonds to the dry skillet and toast for 2 to 3 minutes, or until golden brown. Almonds should be taken out of the pan and put aside.
- Add the salt and shallot to the pan after adding the oil, and sauté for 2 minutes. If required, lower the heat. Add the green beans and continue to cook for an additional 2 to 4 minutes, or until the green beans are soft. After turning off the heat, stir in the garlic and lemon juice. Add salt and pepper to taste, then transfer to a serving plate. Add the almonds on top, then plate.