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Green Bean Almondine Recipe

This Green Bean Almondine Recipe uses an old French cooking technique to create an elegant Holiday side with 5 ingredients in just 15 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 178 kcal
Course: Side Dish
Cuisine: French , American , British

Ingredients

  • 1 lb green beans (see notes)
  • ¼ cup sliced toasted almonds (see notes)
  • ¼ cup salted butter (see notes)
  • ⅛ teaspoon black pepper (see notes)
  • 1 lemon (see notes)
For The Blanching
  • 2 teaspoon salt
  • 16 cups water
  • 2 cups ice

Instructions

    Cup of Yum
  1. Wash the beans and cut the ends off.
  2. Zest the lemon and set it aside.
  3. Dry roast the almonds in a nonstick pan until they're medium brown, and then set them aside to use later.
  4. Boil 8 cups of water with two teaspoons of salt.
  5. Add the green beans to it and boil for 2-3 minutes. (see notes)
  6. Prepare an ice bath in a large bowl with 8 cups of water and 2 cups of ice.
  7. Remove the beans from the hot water, strain them, and place them in the ice bath for 2-3 minutes. (see notes)
  8. Remove the beans from the ice bath and set them to dry on a clean towel.
  9. Melt the butter in a skillet.
  10. Toss the blanched and dried green beans in the butter and black pepper, and stir fry for 2-3 minutes. (see notes)
  11. Turn the stove off, then squeeze the lemon on the beans. (see notes)
  12. Garnish with the lemon zest and toasted almonds and serve. (see notes)

Notes

  • Green beans - For best results, try and source haricots verts, the French version of green beans. You can find long, skinny green beans if these aren't available near you. 
  • Toasted Almonds - Sliced almonds with the skin on add the perfect texture and finish to the beans. Slivered almonds can be used as a substitute. Add the almonds right at the end so they stay crispy.
  • Salted butter - I used salted butter as that's usually what I have on hand. If you want unsalted, please make sure to add salt to taste.
  • Black pepper - The ⅛ teaspoon is a suggested amount; feel free to adjust this according to personal taste.
  • Lemon - I love the taste of lemon, so I use the whole thing. But if you want a milder flavor, use half. On the other hand, the zest adds a nice touch, and I suggest using the entire amount as a garnish. Ensure not to add the lemon until the end, as the acid can turn the beans brown.
  • Blanching - This is an extra step, but the final results are well worth the trouble. Make sure not to overcook the beans as they cook more during the saute stage.
  • Sauteeing - The beans should be cooked al dente, slightly tender but crispy. 
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Nutrition Information

Serving 1g Calories 178kcal (9%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 31mg (10%) Sodium 99mg (4%) Potassium 323mg (9%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1143IU (23%) Vitamin C 28mg (31%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 178

% Daily Value*

Serving 1g
Calories 178kcal 9%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 31mg 10%
Sodium 99mg 4%
Potassium 323mg 7%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 1143IU 23%
Vitamin C 28mg 31%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.