This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.
Green beans Almondine (aka Haricots Verts Almondine) is a classic French side dish that belongs on every table. Easy enough for weeknights, and special enough for holidays, these Green Beans with almonds are full of savory flavor and super nutritious. The combination of toasted almonds, crispy garlic, sizzled lemon zest and Aleppo chili flakes (or red pepper flakes) give it that great texture and punchy flavor we love. I can’t wait for you to try this simple, low-carb side dish!
Why You’ll Love This!
- Quick and easy to make. The green beans take a total of 30 minutes to make, and the method is so simple! After blanching the green beans, they are added to a pan to saute with the toasted almonds and crispy garlic. The perfect addition to your weeknight dinner!
- Incredibly nutritious! Not only are green beans a great source of folate, potassium, protein, and fiber, but the addition of almonds adds healthy fat, protein, fiber, magnesium, and vitamin E. This recipe is also dairy-free, vegan, gluten-free and keto.
- Impressive and delicious. This beautiful and easy side dish makes a bright addition to the holiday table. The toasted almonds and crispy garlic add a deliciously crunchy texture that will impress your guests!
What is Green Beans Almondine?
This classic French dish traditionally means green beans tossed with toasted sliced almonds. The dish is commonly made by toasting the almonds in butter. We lighten it up a bit here by using olive oil, but you can use part butter if you wish.
Our variation adds crispy garlic, shallots, lemon zest, and chili flakes to pack in even more bold flavor in addition to the toasted, crunchy almonds.
Green Beans Almondine Ingredients
- Green beans: Provide a fresh and crunchy texture to the dish, while also adding a subtle earthy flavor.
- Olive oil: Adds richness and a smooth mouthfeel to the dish, enhancing the overall flavor. You can use part butter too.
- Sliced almonds: Bring a delightful nuttiness and a satisfying crunch. Slivered almonds work fine too.
- Garlic cloves: Infuse the dish with a wonderful savory flavor, adding depth and aroma.
- Shallot: Contributes a mild onion-like flavor and complements the other ingredients harmoniously.
- Lemon zest: Provides a bright citrusy essence that adds freshness and a subtle tang to the dish.
- Black pepper: Adds a gentle and warm spiciness, elevating the overall taste profile.
- Red pepper flakes or Aleppo chili flakes: Give a kick of heat and a touch of complexity to the dish.
- Salt: Enhances the flavors of all the ingredients, balancing the dish and bringing out the natural taste of the green beans.
- Fresh lemon juice: Adds a vibrant citrusy tang, brightening up the flavors and bringing everything together.
How to Make Green Beans Almondine
Prep the veggies. Trim the green beans on the stem end. Slice the garlic and chop the shallot. Zest the lemon.
Set a large pot of salted water to boil.
In a large skillet, or saute pan, heat the oil over medium-low heat. Add the sliced almonds and saute for just a few minutes to toast, stir occasionally. Add the sliced garlic, and shallot, lower heat, sauteing until fragrant, about 3 minutes. Add the lemon zest, black pepper and red pepper flakes, toasting one minute. Turn off heat.
Blanch the green beans in the boiling water, until tender-crisp and vibrant green.
Drain or use tongs, to toss them into the saute pan and return the heat to medium low.
Season generously with salt. You’ll likely need more than you think, taste as you go.
Squeeze with fresh lemon juice, taste adjusting.
Turn out onto a platter, serving dish, or large bowl, getting all of the crispy bits from the pan.
Expert Tips
- Read through the recipe first. This dish only takes 30 minutes, coming together quickly. Reading through will help you prepare the green beans confidently without having to look back and forth too much!
- Use French green beans. Also known as haricot vert. These green beans tend to be slimmer and more tender. They have much better flavor!
- It’s better to under-cook than over-cook green beans! When the green beans are done cooking they should be slightly crisp and tender, or al dente. Be careful not to cook them past this point or they may start to break down and get too mushy.
- Double or triple the recipe to feed a crowd. This scrumptious green bean dish will go fast! To be safe, if you’re feeding a crowd, double or triple the recipe.
- Add fresh herbs for garnish. If you have extra fresh herbs on hand, like parsley or thyme, sprinkle some over top!
Storage
Store the leftover green beans in an airtight container in the refrigerator for up to 3-5 days.
FAQs
After rinsing the green beans, trim them on the stem end. I like to line up a handful of green beans to trim several at a time. This will save you time while prepping!
Season the green beans generously with salt while cooking to help enhance all of the flavors in the dish. Toasting the almonds in oil with shallot and garlic adds a toasty and aromatic flavor. When the green beans are added to the pan they’ll absorb this delicious flavor.
No. Simply boil them in salted water until al dente before tossing them into the pan with the other ingredients.
I hope you enjoy this Green Beans Almondine recipe! I can’t wait to hear what you think in the comments. Don’t forget to rate this recipe so you can help others find it!
More Vegetable Side Dishes
Enjoy the green beans! xo
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Green Beans Almondine Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6
- Category: side dish
- Method: stovetop
- Cuisine: French
- Diet: Vegan
Description
This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.
Ingredients
- 1 lb green beans, trim, removing stem end.
- 3 tablespoons olive oil, or use part butter.
- 1/3 cup sliced almonds
- 4 fat garlic cloves, sliced thinly
- 1 fat shallot, finely chopped
- lemon zest from one lemon
- 1/2 teaspoon black pepper
- generous pinch red pepper flakes or Aleppo chili flakes
- 1/2 teaspoon salt, more to taste
- squeeze of fresh lemon juice
Instructions
- Set a large pot of salted water to boil.
- In a large skillet, or saute pan, heat the oil over medium heat. Add the sliced almonds and saute for just a few minutes, toasting. Add the sliced garlic, and shallot, lowe heat, sauteing until fragrant, about 3 minutes. Add the lemon zest, black pepper and red pepper flakes, toasting one minute. Turn off heat.
- Blanch the green beans in the boiling water, until tender-crisp and vibrant green. Drain or use tongs, to place them into the saute pan and return the heat to medium low.
- Season generously with salt. You’ll likely need more than you think, taste as you go.
- Squeeze with fresh lemon juice, taste adjusting.
- Turn out onto a platter or serving dish, getting all of the crispy bits from the pan.
Notes
The green beans can be made ahead ( *be sure to slightly undercooked) and gently reheat in a baking dish in 350-400F oven.
Nutrition
- Serving Size: 1 cup
- Calories: 173
- Sugar: 4.9 g
- Sodium: 239.4 mg
- Fat: 13.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 13.4 g
- Fiber: 4.2 g
- Protein: 4.1 g
- Cholesterol: 0 mg
I’m interested in making these ahead. How do you suggest reheating them?
Hi Grace- I added some more notes to the recipe card. Place in a baking dish and reheat in the 350-400F oven. Be sure to slightly undercook them. 🙂
I thought this was a good solid receipe. I will probably do it again next year and for other less fancy meals. I used frozen green beans.
Thanks Malia!
Made these delicious green beans for Thanksgiving. My picky daughter said they were the best she ever had and making them today for a friend giving! Loved them.
Great to hear this Carole!
Delicious, easy and quick!
So happy you enjoyed this Beth! Thanks so much for circling back and leaving a review, very appreciated!
Absolutely delicious
Thanks Raoul!
I eat green beans but don’t love them. That all changed with this recipe. I couldn’t stop eating them! It really turns an ordinary vegetable into something quite special, which was exactly what I was looking for. I tried it in advance of Thanksgiving to test it out. Now it is on my Christmas menu as well. Thanks so much for this. I followed the recipe exactly, using the french green beans.
I feel the same! I’m glad you gave them a go!
Could you make this with frozen green beans? I try to eat local and have a supply in my deep freeze.
I havent tried trudy, but I dont see why not?
This is delicious! My favorite green bean recipe. Be sure to add the lemon juice just before serving as the acid will change the bean color.
Thanks Laure!