# Green Beans Almondine

> To make green beans almondine, boil 700 g (1 1/2 lb) trimmed green beans in salted water for 3-4 minutes, then drain and cool them in ice water. Toast 40 g sliced almonds in butter and olive oil until golden, add garlic, then toss the beans in the pan for 2-3 minutes until hot. Finish with lemon zest, lemon juice, salt and pepper.

Source: https://savourrecipes.com/recipe/green-beans-almondine
Author: Mei Lin Tan | Published: Oct 18, 2026
Categories: Healthy Recipes, French Recipes
Collections: Thanksgiving Recipes
Tags: Thanksgiving, Vegetarian, Gluten Free, Low Calorie

Green beans almondine is the bright, light green side a big holiday meal needs. The beans are blanched until just tender, then tossed in a skillet of nutty brown butter with toasted almonds, a little garlic and a squeeze of lemon.

## Key facts

- Prep time: 10 mins
- Cook time: 12 mins
- Total time: 22 mins
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: French-inspired
- Method: Sautéing
- Calories: 130 per serving

## Ingredients

- 700 g green beans, about 1 1/2 lb, trimmed
- 1 tbsp salt, for the cooking water
- 2 tbsp butter
- 1 tbsp olive oil
- 40 g sliced almonds, 1/3 cup
- 2 cloves garlic, thinly sliced
- 1 lemon, zest of the whole lemon and 1 tbsp juice
- 1/2 tsp flaky or fine salt
- 1/4 tsp black pepper

## Equipment

- Large pot
- Large bowl of ice water
- Colander
- Large skillet

## Instructions

1. **Blanch the beans.** Bring a large pot of water to a boil and add 1 tbsp salt. Add the green beans and cook for 3-4 minutes, until bright green and just tender with a little bite.
2. **Cool in ice water.** Drain the beans and plunge them straight into the bowl of ice water to stop the cooking and set the colour. Once cold, drain well and pat dry with a clean towel.
3. **Toast the almonds.** Heat the butter and olive oil in a large skillet over medium heat. Add the almonds and cook for 2-3 minutes, stirring, until golden and the butter smells nutty. Add the garlic and cook for 30-60 seconds, until fragrant but not browned.
4. **Toss and finish.** Add the green beans and toss for 2-3 minutes, until hot and coated in the almond butter. Take the pan off the heat, add the lemon zest and juice, salt and pepper and toss again. Serve straight away.

## Tips

- Blanch and chill the beans up to a day ahead and keep them in the fridge in a towel-lined container. The final toss takes 5 minutes.
- Add the lemon juice at the very end. Acid turns green beans olive-coloured if it sits on them too long.
- Watch the almonds closely; they go from golden to burnt quickly.

## Variations

- Use slim French beans (haricots verts) and blanch for just 2 minutes.
- Add 1 thinly sliced shallot with the garlic.
- For a vegan version, use 2 tbsp olive oil instead of the butter.

## Storage

- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in a skillet over medium heat for 2-3 minutes, or eat cold in a salad.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 130 | 4 g | 9 g | 9 g |

## Frequently asked questions

### What does almondine mean?

Almondine, or amandine in French, means a dish cooked or garnished with almonds. For green beans almondine, that's toasted sliced almonds in butter.

### Can I make green beans almondine ahead?

Yes. Blanch and chill the beans up to 1 day ahead. Toast the almonds and toss everything together in the skillet just before serving.

### Can I use frozen green beans?

Yes. Skip the blanching and add the frozen beans straight to the skillet after toasting the almonds. Cook for 5-6 minutes, until hot and any water has evaporated.

### How do I keep green beans bright green?

Cook them briefly in well-salted boiling water, then cool them in ice water straight away. Add lemon juice only at the end.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.