This is an old-fashioned and extremely easy green bean and almond side dish. Though it's a classic for Thanksgiving, it's great year-round. And it comes together in 20 minutes.
Quick side dish
My vintage recipe today is for an easy side dish. Also known as haricot vert amandine in French (where it comes from), it's a classic for the holidays as it's simple but makes for a striking presentation.
It's garlicky but not overpowering, crunchy from the almonds and green beans and beautiful as part of a buffet or side dish table.
The sliced almonds should not be overlooked. They have a crunch unlike any other, much better than chopped ones. But don't refrain from making this dish because you don't have them. Coarsely chop whole almonds and move on.
I like fresh beans, but frozen ones work just as well, making this recipe a snap (pun intended) to prepare.
It's a great addition to our side dishes recipes, and don't overlook them for potlucks or cookouts.
Ingredient Notes
- Green beans: any type, fresh or frozen.
- Sliced almonds: it's the best option as they have an unparalleled crunch. But you can make this dish with coarsely chopped almonds.
- Olive oil: you can use another type, like coconut or avocado oil.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Choosing green beans
If buying them fresh, it's important to choose good produce.
- The green beans should be bright green, crisp and snap easily when bent. Avoid beans that are limp, blemished or have dark spots.
- Frozen beans: simply buy your favorite brand and blanch them before using. See Notes at the end of the recipe card.
How to make these dish
- Large skillet or wok: I like cast iron skillets, but any type you normally use to fry or saute works.
- Medium-high heat: cook the veggies without softening them too much; they need to have a good bite.
Almond mixture
It's prepared before the green beans but in the same skillet and then placed over them so it's highlighted.
Alternatively, toss everything together in the skillet at the end and serve it as one preparation.
Green beans
Boil or steam: steaming them is my choice between these two techniques.
Saute them: this is a quick fry with butter or oil for a brief or longer time until you have charred bits. It depends on your personal preference.
Vintage Kitchen Tip
If blanching fresh green beans, have an ice bath ready (large bowl with water and ice cubes) and plunge the beans directly from the pot into the cold water. It will stop the cooking immediately and help them remain bright green.
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Green Beans and Almonds (almondine)
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Ingredients
- 1 pound green beans, cooked (see Notes below), ends trimmed, fresh or frozen
- 2 tablespoons olive oil
- ⅔ cup slivered almonds
- 2 garlic cloves, medium, minced
- 1 medium shallot, minced
- ½ teaspoon salt, or to taste
- black pepper, to taste
- 2 teaspoons lemon juice, optional, to serve
Instructions
- Heat a large skillet (non-stick or cast iron) over medium-low heat. Drizzle in 2 tablespoons olive oil when it’s hot.
- Add 2 garlic cloves and 1 medium shallot, minced, and cook stirring for 1 minute or so, until beginning to soften and release their aroma.
- Sprinkle ⅔ cup slivered almonds and stir for about 30 seconds or until they’re starting to color. Watch them closely as they cook fast and you don’t want burned almonds.
- Remove the mixture and reserve on a plate or small bowl.
- Add 1 pound green beans, cooked and drained, to the same skillet and saute for a minute, sprinkle ½ teaspoon salt and black pepper to taste and continue cooking for a few minutes, until the green beans are as tender as you like them. You can add an extra tablespoon or two of olive oil if needed.
- Transfer the beans to the serving dish or platter, drizzle with 2 teaspoons lemon juice (optional) and extra olive oil, arrange the toasted almonds mixture in the middle or however you like it and serve immediately.
Notes
Blanch them in boiling salted water for 3-5 minutes until crisp-tender.
Steam them in a double boiler or steamer until softened but crisp.
Roast them with a sprinkle of salt and black pepper in a 350°F (180°C) oven for 10-15 minutes, until softened but crunchy. Use a different oil: try avocado or coconut oil.
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