Green bean almondine, or haricots verts amandine, is a quintessential French side dish that has graced tables for generations.
This authentic, classic, and super simple side dish is one of my favorites, as not only does it take less than 20 minutes to prepare, but I also love the toasted almonds’ crunchy, nutty flavor.
Throughout my life, this is the recipe I have always gravitated towards, as my family did when I lived at home in Paris. I do remember with fond memories when I was invited to my friend’s house for Sunday dinner, the “haricots verts” always made it to the table, no matter if we had chicken, fish, pork roast, or beef.
As you will notice from this recipe, it is extremely easy to prepare and can be made at the last minute or slightly ahead of time, and you can enjoy it warm or at room temperature.
I am a huge fan of warm and also known to enjoy a quick eat test way too much, thus always making more so I can have extras.
This is the classic, original French recipe for green beans amandine; you will not find any garlic cloves in it. In France, we do not add garlic or shallots to this recipe.
I also did not place the green beans in a bath of cold water and ice because I did not fully cook them. This step allows them to stay green, and as soon as I drained them, I placed them in the skillet and let the heat evaporate any internal moisture before proceeding with the butter and the lemon.
This latest step is only if you are going to eat them right away.
In this Article
- Amandine or Almondine
- What are Haricots Verts?
- A Note From Giangi
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions on how to make this delicious green bean almondine recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this green bean almondine?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe, you may want to try my other recipes.
- Green Bean Almondine or Haricots Verts Amandine
Amandine or Almondine
The authentic term is the French amandine, which derives from amande, meaning “almond.” We refer to this dish as: Haricots verts amandine.
However, over the years, the word amondine has been adapted to almondine in the American culinary world.
Both mean exactly the same thing, and you will see variations of the spell quite often.
What are Haricots Verts?
That is the French word for green beans. In France, green beans are longer and thinner, and I also find them to be a lighter green.
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Fresh green beans the star of this recipe. Make sure they are all the same length and thickness, and free of bruising. Remove the tips by pulling inward to remove the middle string.
Slivered almonds add a nutty flavor with a nice crunchy bite.
Olive oil is used to saute the almond slivers and the green beans. You can replace the olive oil
Unsalted butter, I always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.
Lemon juice is added to bring out the flavor and a touch of acidity.
Salt and ground black pepper are the seasonings that you will need for this recipe.
Equipment Needed
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Step-by-step instructions on how to make this delicious green bean almondine recipe
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Bring a large pot of salted water to a full boil and add the green beans and cook for about 3 to 4 minutes, until bright green and still crisp to the bite.
- Meanwhile, in a large skillet, cook the almonds in olive oil over medium-high heat; do not let them burn.
- Drain the crisp-tender green beans and add them to the skillet, season with salt and pepper, and toss.
- Add the unsalted butter and lemon juice, then toss the beans for 1 to 2 minutes, until well coated with the lemon and butter.
- Serve immediately.
Giangi’s Pro Tips
- For a better cooking experience, ensure that the green beans are all of the same size. This will promote even cooking.
- As you can see, this recipe does not require dipping your green beans in cold iced water because, after being drained, the beans go directly into the cooking skillet. Let them cook for a very short time, 30 to 45 seconds, so the retained water is absorbed, before adding the butter and lemon.
What dishes can you enjoy with this green bean almondine?
This classic French side dish is the perfect companion to so many of my dishes. The ones below are my favorite combinations.
Roasted rack of lamb with caramelized crust is a near-perfect match. The honey-Dijon caramelized crust on the lamb has a sweet-and-savory depth, while the buttery almond notes complement the gamey lamb without competing for flavor.
Greek lemon chicken, where the lemon flavors play off with the nutty almonds.
Another fun combination is with the grilled tuna steak.
Storing and Reheating
Store: Once completely cooled, place them in an airtight container in the refrigerator for up to 3 days.
Reheat: Bring back to room temperature, then either enjoy as is or warm them up for 30 seconds in a skillet. I personally love them cold, fresh out of the refrigerator.
Frequently Asked Questions
How long do you blanch green beans for green bean almondine?
You should not be in the hot, salted, boiling water for longer than 2 to 3 minutes. They should be bright green and crisp-tender.
How do you stop the beans from continuing to cook?
Once drained, place them in an ice-water bath to stop the cooking process, preserve their color, and keep them from getting soggy.
What does almondine actually mean?
Almondine, or amandine in French, is a culinary term that means a dish prepared or garnished with almonds.
If you enjoy this recipe, you may want to try my other recipes.
Easy Green Beans Gremolata Side Dish
French Holiday Sides: Elegant Dished for a Special Christmas
Green Bean Almondine or Haricots Verts Amandine
Ingredients
- 1 pound green beans, trimmed and halved if desired
- ¼ cup sliced almonds
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- salt and ground black pepper , to taste
Instructions
- Place the green beans in a large pot of boiling salted water and cook for about 3 to 4 minutes, until bright green and still crisp to the bite.
- Meanwhile, cook the almonds in the olive oil over medium heat until lightly browned, 2 to 3 minutes.
- Drain and add the steamed beans to the skillet, season with salt and pepper to taste. Add the unsalted butter and lemon juice, and sauté the beans for 1 to 2 minutes, until well coated with the lemon and butter and heated through.
- Serve immediately.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Sides, Vegetables
- Cuisine: French
- Occasion: Fourth of July, Thanksgiving, Christmas, New Year
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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