This Green Beans Almondine recipe is from Natasha’s Kitchen Cookbook. It’s such a simple recipe, done in 15 minutes, but the flavors are memorable, and if you don’t already love green beans, you will. This is the green beans recipe that my kids love most and ask for refills!
The traditional French dish of sautéed green beans with almonds sounds fancy, but it’s so easy and tastes amazing as a side dish on any weeknight, but also impresses on a holiday menu.
This post may contain affiliate links. Read my disclosure policy.
We love green beans around here, from Green Bean Casserole (from Scratch!) to Cranberry Green Beans, and they are perfect in Vegetable Soup. It’s such a versatile veggie. This Green Beans Almondine recipe will have you loving green beans (at least that was the case for my kids).
Green Beans Almondine Video
Watch this video to see how easy it is to make green beans with almonds. Natasha whips up this delicious side dish in no time!
Green Beans Almondine Recipe
This Green Bean Almondine is very popular among our “crew” and there are rarely leftovers. My sisters, Alla & Anna, make these frequently for parties and double it, but you can easily scale it down (or up) for your needs.
Here are some of the reasons Green Beans Almondine (Amandine in French) will become your “go-to” veggie dish, too:
- Quick & Easy to make in only 15 minutes, with 5 ingredients
- Versatile – scales up or down for your party
- Fits many diets – gluten-free, low-carb, vegetarian, and keto-friendly.
- Crowd-pleaser—everyone likes this dish!
- Make ahead option makes it even faster to serve!
Green Beans Almondine is traditionally made with 5 everyday ingredients, making it an easy dish with amazing flavor.
- Green beans – Rinse the fresh beans and snip off the ends (or use pre-cut beans). Any type of green bean works great, but the dish is traditionally made with haricots verts, a French type of bean. We use regular green beans in our video above.
- Butter – divided into 3 Tbsp and 1 Tbsp, unsalted butter is preferred so you can season the dish to your liking, but it can also be substituted with dairy-free butter
- Slivered or sliced almonds – the slivered almonds seem slightly less likely to burn than the thinner sliced almonds, but either works great here
- Garlic – fresh minced garlic adds incredible flavor
- Lemon zest – from one lemon adds vibrant flavor to the buttery sauce without overpowering the dish
- Salt and Pepper – salt to season the water and sauce and pepper added to taste
Pro Zesting Tip:
To get the lemon zest, grate one lemon using a lemon zester, a microplane grater, or the fine holes of a box grater, but be sure to get the yellow rind, not the white pith underneath that is bitter.
How to Make Green Beans Almondine
Here’s how easy it is to bring the side dish to the table—in just 15 minutes!
- Blanching the beans: Fill a large saucepan 2/3 with water and bring to a rapid boil. Add 1 Tbsp of salt. Add the beans, return to a boil, and cook uncovered for 3 to 7 minutes (less for thin beans, more for regular beans), until crisp-tender. Using a colander, drain the beans and then rinse them with cold water (this is called “shocking”) to stop the cooking process. Drain well and then set aside.
- Melt 3 Tbs of butter in a large skillet over medium-low heat. When you notice the butter foaming, add the almonds and 1/4 tsp salt and stir until golden. Watch closely because the almonds can burn quickly!
- Add garlic and stir for 30 seconds, and then remove from heat and melt in the rest of the butter. Season with salt and pepper.
- Sprinkle with lemon zest, toss, and then transfer to the serving dish with the sauce. Garnish with more zest, if desired, and then serve immediately.
IMPORTANT: Almonds cook really fast, so don’t walk away from them, and don’t crank the heat too high. They burn easily.
Salting the water is so important, so don’t skip this step! As a good guideline, the water should taste like salt water, so if you’re using a larger or smaller pot, be sure to scale the salt up or down accordingly.
A French dish of green beans with almonds with a buttery sauce.
This recipe is easy to double or even triple to feed a larger crowd. You’ll need a larger pot and cook time may be slightly longer.
Yes, but frozen green beans won’t look as vibrantly green and will be more limp. They will still taste great! Don’t use canned beans.
Yes, substitute the butter for your favorite non-dairy butter.
Trust me, you do not want to skip this step. Cooking in boiling water and then stopping the cooking with an ice bath or cold running water gives the beans that delicious tender, but crisp texture, and vibrant color, and helps to season the beans throughout.
Haricots Verts are a type of green bean popular in French cooking. They are longer and thinner and are thought to be more tender because they are harvested earlier. They also cook faster.
Serve Green Beans Almondine with
Try it as this year’s Thanksgiving green bean recipe or alongside any entree all year long, because it’s that versatile and delicious! Here are a few great dishes to serve with these brown butter sautéed green beans:
Par-boil the green beans up to 3 days ahead and store in an airtight container in the fridge, but make the butter and almond sauce before serving.
- To Refrigerate: keep in an airtight container in the fridge for up to 3 days
- Freezing: we don’t advise freezing this recipe
- To Reheat: reheat on low heat in a skillet or in the microwave
This Green Bean Almondine recipe comes together quickly with only 5 delicious ingredients, so don’t wait to try this recipe! Your family will love the buttery almond sauce over these crisp-tender beans, and besides that, it’s such a beautiful dish!
More Vegetable Side Dishes
If you love this Green Bean Almondine recipe, then you won’t want to miss these other delicious vegetable side dish recipes.