A Classic French Side Dish In Under 30 Minutes 💯
Green beans almondine is a timeless French side dish that feels instantly elegant despite being incredibly simple. With crisp-tender haricots verts (French green beans), buttery toasted almonds, and a bright pop of lemon—every bite is fresh, vibrant, and delicately nutty.
It’s a naturally gluten-free side that works as effortlessly for a quick weeknight dinner as it does next to a perfectly seared steak for date night (or really alongside any French-inspired dinner at home!).
If you love bright vegetable sides, you might also enjoy my creamy Swiss chard with lemon, warm green bean salad with potatoes, or tender oven-baked ratatouille next.
A Note About Shocking String Beans
Blanching and shocking ensures the beans are partially cooked before they hit the sauté pan. Without this step, they’ll take 8-10 minute to soften—and the shallot and garlic risk burning before the beans become tender. The ice bath guarantees even cooking and that signature bright green color.
Is It Still Almondine If You Use Other Nuts?
Well, no. 😉
But of the many times I’ve made this recipe over the years, I’ve occasionally run out of almonds. I can assure you this is just as delicious when made with hazelnuts, pistachios, and even pumpkin seeds. Obviously a different flavor altogether, but still delicious!
Side note: Can confirm these are extra delicious when made with salted butter!
Frozen green beans are not recommended when making almondine. They release too much water and won’t get that crisp-tender texture.
Serving Suggestions
These green beans pair beautifully with a variety of main dishes. Serve it alongside roasted chicken or French chicken with white wine sauce, seared steak, or pan-fried sole meuniere with lemon butter sauce. It’s also a wonderful side for holiday meals, complementing dishes like turkey or ham.
For a vegetarian meal, serve it with a warm grain salad or hearty vegetable stew.
Whether you’re making these buttery green beans for a holiday spread or a weeknight dinner, their simplicity and elegance will make them a go-to side dish in your home. Be sure to let me know what you think by leaving a review and star rating below!
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25-Minute Green Beans Almondine (French Beans with Almonds)
Equipment
Ingredients
- 16 oz French green beans (haricots verts)
- 2 Tbsp unsalted butter
- ⅓ cup sliced almonds
- 2 Tbsp extra virgin olive oil
- 1 medium shallot, peeled, halved, and finely chopped
- 1¼ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1 tsp lemon zest + 2 Tbsp fresh lemon juice, about ½ medium lemon
- Flaky sea salt
Instructions
- Blanch the green beans. Bring a large pot of water to a rapid boil. Add green beans, then cook for exactly 3 minutes. Immediately transfer to an ice bath to cool. While they cool, cook the almonds.
- Toast the almonds. Melt 2 Tbsp unsalted butter in a skillet over medium heat. Add ⅓ cup sliced almonds, then toast, shaking the pan occasionally, until golden brown and fragrant, about 4-6 minutes. Using a slotted spoon, transfer the almonds to a small bowl.
- Sauté shallot. To the same pan, add 2 Tbsp olive oil and warm over medium heat. Add 1 chopped shallot, season with ¼ tsp kosher salt, then cook, stirring occasionally, until softened, about 3-4 minutes. Add 1 clove chopped garlic, then cook 1 minute more.
- Cook the French beans. Drain the green beans. Increase the heat to medium-high, then add the green beans to the skillet. Season with remaining 1 tsp kosher salt and ¼ tsp black pepper, then cook, stirring occasionally, until tender, about 5-7 minutes.
- Flavor the green beans. When the green beans are tender, stir in 2 tsp fresh lemon zest and 2 Tbsp fresh lemon juice (about half a lemon). Stir well, then taste and adjust seasoning as needed.
- Garnish, then serve! Transfer to a serving plate, then sprinkle the toasted almonds on top. Finish with a pinch of flaky sea salt. Enjoy!
Notes
- If using standard string beans, trim the ends.
- Make-ahead: Blanch the green beans and toast the almonds ahead of time. Store them separately. Assemble and sauté just before serving.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to maintain their texture.
- Freezing is possible, but not ideal. However, they’ll keep for up to 1 month. Reheat gently and add fresh lemon juice and flaky sea salt to liven up the flavors.
These Green Beans Almondine are so good, I use slivered almonds and may try pistachios the next time. The green beans flavor was enhanced by adding the lemon juice and the lemon zest too this to the next level. Such a simple dish but well worth serving to guests.
Aren’t they completely addictive? Those buttery almonds makes these totally irresistible. Thanks, Carol! Ari