Green Beans Almondine is a simple but flavorful side dish that comes together quickly in one pan. This is a great vegetarian side dish for potlucks or weeknight meals.
This simple side dish made with green beans and almonds is a long-time favorite in my house. It's decadent enough to serve as a Thanksgiving side, and easy enough to make for weeknight dinners.
Despite being so easy to make, these green beans are sure to impress. Especially if you call them by their "classic" name of Green Beans Almondine!
The best part is that you can make the entire recipe in under 30 minutes in one pan. Less time spent cleaning up and more time spent enjoying your meal!
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Ingredients
- Green beans: Two pounds of fresh green beans. To save on prep time, you can buy green beans pre-trimmed.
- Sliced almonds: These are sold pre-sliced and appear almost flaked. Slivered almonds, which are a bit thicker, also work.
- Butter: I like to use Kerrygold butter because it has a rich, salty flavor. For a lighter option, use an equal amount of extra virgin olive oil.
- Vegetable broth: The green beans are simmered in vegetable broth to soften. No broth? Just use water and adjust the salt to taste.
- Lemon juice and zest: Don't skip this step! Use a fresh lemon instead of a container of lemon juice so that you can add lemon zest. It adds a ton of flavor.
Step by step instructions
Start by snapping the ends off of the green beans. If your green beans are extra long snap them in half. You want each green bean to be about bite-sized.
Heat two tablespoons of butter in a large skillet or cast iron pan over medium heat (this is the perfect recipe for a cast iron!).
Once the butter is melted, add the green beans. Sprinkle with salt. Sauté on medium heat for 4-5 minutes, or until starting to turn golden.
Once lightly browned pour in ½ cup of vegetable broth. Cover the pan with a lid and simmer over medium-low heat until the green beans are al dente, about five minutes.
Remove the lid and stir in ½ cup slivered almonds. Sauté until excess liquid is steamed off. The dish is ready when the green beans are crispy and the almonds are toasted and browned, about 5 minutes.
Cassidy's top tips
- Green beans, also known as string beans, come in a variety of types. I recommend using thin green beans like French haricot verts or classic string beans (this is the most common type in the grocery store). Haricot verts are long and thin and have a great flavor. They can be found pre-trimmed and cut at most grocery stores.
- If you want extra crispy green beans (I'm talking crunchy ends and darkly toasted almonds) continue to sauté for an additional five minutes past the recommended time on the recipe. This will yield very crispy, deeply flavored beans.
- This recipe also works well with roughly chopped hazelnuts. instead of almonds.
- Want to use frozen green beans? Add the frozen green beans directly to the hot skillet. Omit the simmering step and the vegetable broth, as frozen green beans are already par-cooked.
More easy vegetable sides
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Recipe
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Green Beans Almondine (Green Beans with Almonds)
Equipment
Ingredients
- 2 pounds green beans ends removed
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- freshly ground black pepper to taste
- ½ cup vegetable broth
- ½ cup sliced almonds see note
- ½ large lemon juiced and zested
Instructions
- Heat two tablespoons of butter in a large skillet or cast iron pan over medium heat.
- Once the butter is melted, add the green beans. Sprinkle with salt. Saute on medium heat until starting to brown and blister, about 5 minutes. Stir occasionally to evenly brown.
- Once lightly browned, reduce heat to medium-low and pour in ½ cup of vegetable broth. Cover the pan with a lid and simmer over medium-low heat until the green beans are al dente (see note), about five minutes.
- Remove the lid and stir in ½ cup sliced almonds. Saute until excess liquid is steamed off. The green beans are ready when the almonds are toasted and browned, about 5 minutes.
- Drizzle with fresh lemon juice, lemon zest, and freshly ground black pepper to taste. Enjoy!
Notes
- Sliced almonds: While you can slice whole almonds on your own, I recommend using pre-sliced almonds. These will be thinly sliced in a way that is hard to do on your own. You can find these at Trader Joe's, online, or in most large grocery stores.
- Make vegan by swapping butter with vegan butter or extra virgin olive oil.
- To use frozen green beans: Add the frozen green beans directly to the hot skillet. They do not need to be thawed first. They will take a little longer to brown. Cook until golden (step 2) then add the almonds and continue cooking until toasted. Omit the simmering step and the vegetable broth, as frozen green beans are already par-cooked.
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