Green Beans Almondine Recipe and 3 Cooking Tips

Green beans almondine (from the French term “amandine”) is a side dish that combines fresh green beans with lemon juice, garlic, and slivered or sliced almonds.

Green beans almondine is a lighter alternative to classic green bean casserole. It is especially popular during the holidays, as the recipe only contains a few basic ingredients, and you can easily scale it up to feed a crowd.

The appeal of green beans almondine lies in its can’t-go-wrong simplicity. Here’s what to know:

1. 1. Look for French green beans. Slender haricot verts, also known as French green beans, are the traditional choice for green beans almondine. These beans get harvested younger than conventional green beans, so they are best eaten as soon as possible. (Monitor the clock when boiling since they will overcook if left on the fire for too long.) If you can’t find haricot verts, regular string beans or green beans will also work, though they may have a waxier texture and bite. Learn about the different types of green beans.
2. 2. Blanch the beans for a crisp-tender bite. The key to green beans almondine is blanching, which involves briefly cooking the vegetables in boiling water before dunking them in an ice bath to preserve their vibrant color and perfect al dente texture. Learn more about blanching.
3. 3. Prepare the green beans in advance. If you plan to serve these beans as part of a much larger holiday spread, blanch the beans the night before and store them in a sealed bag in the refrigerator. Add the green beans directly to the garlic and shallot mixture to warm them.

Keep green beans almondine in an airtight container in the refrigerator for three to four days. To reheat, spread the beans on a baking sheet lined with parchment paper and warm them in a 350-degree-Fahrenheit oven. Toast a fresh batch of almonds to restore the crunchy element of the dish.