Green Beans Almondine

Name: Green Beans Almondine
Prep time: 25 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/2 tsp. kosher salt, plus more for the water; 1 lb. green beans or haricot verts, trimmed; 3 tbsp. salted butter; 1/4 c. sliced almonds; 1 shallot, thinly sliced into rings; 2 garlic cloves, thinly sliced; 2 tsp. lemon zest plus 2 Tbsp. fresh lemon juice; 1/4 tsp. black pepper

A simple side that goes with absolutely everything!

By Leah PerezPublished: Oct 31, 2024

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the pioneer woman's green beans almondine recipe

C.W. Newell

Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

30 mins

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A lifesaver for busy hosts, green beans almondine is nutty, lemony, and ready in just 30 minutes! The magic of this green bean recipe lies in its simplicity. Humble green beans are tossed with butter, lemon, shallots, garlic, and crunchy toasted almonds for a quick, flavorful vegetable side dish that goes with absolutely everything. Plus, it's made entirely on the stovetop to save oven space for the Thanksgiving turkey or Christmas ham!

What's the difference between almondine and amandine?

You may have seen both spellings on restaurant menus, but they mean the same thing! "Amandine" is a classic French term used to describe a dish that is garnished with almonds. "Almondine" is the English spelling of the same concept.

Can green beans almondine be made with frozen or canned green beans?

This recipe calls for fresh green beans, but frozen is your next best bet. Canned green beans are too mushy for this dish and will fall apart. If using frozen, simply zap the green beans in the microwave for 2 to 3 minutes to take the chill off before proceeding with the recipe; no need to blanch!

Can you make green beans almondine in advance?

Absolutely. Most of the work can be done ahead of time, then just toss everything together in a skillet 10 minutes before meal time! The green beans can be trimmed and blanched two days ahead. The almonds, salt, and pepper can be pre-measured, and you can even slice the shallot and garlic one day in advance. Wait to zest and juice the lemon until just before it's needed to ensure the freshest taste.

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Ingredients

1/2 tsp.
kosher salt, plus more for the water
1 lb.
green beans or haricot verts, trimmed
3 Tbsp.
salted butter
1/4 cup
sliced almonds
1
shallot, thinly sliced into rings
2
garlic cloves, thinly sliced
2 tsp.
lemon zest plus 2 Tbsp. fresh lemon juice
1/4 tsp.
black pepper

Directions

1. Step 1Prepare a large bowl of ice water. Fill a medium saucepan with water, bring to a boil over medium-high heat, and add a generous pinch of salt. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in the ice water to stop the cooking. Drain again, and dry thoroughly with a clean kitchen towel or paper towels.
2. Step 2In a large skillet, melt the butter over medium-low heat. Add the almonds and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes. Add the shallots and garlic; cook, stirring constantly until fragrant and lightly golden, 1 to 2 minutes. Stir in the lemon juice, pepper, 2 tablespoons water, and ½ teaspoon salt. Add the green beans and cook, tossing, until heated through but still crisp-tender, 1 to 2 minutes.
3. Step 3Spoon into a serving bowl and sprinkle with the lemon zest.