25-Minute Green Beans Almondine (French Beans with Almonds)
Crisp-tender beans, golden toasted almonds, silky butter, and a hit of lemon—Green Beans Almondine is proof that simple ingredients can shine. It’s fresh, crunchy, and ready in minutes, making it the perfect “goes-with-everything” side dish.
Servings: 6 servings
Calories: 131kcal
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.
Nutrition
Calories: 131kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 490mg | Potassium: 214mg | Fiber: 3g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg
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