Green Beans Almondine

If you love low effort-high reward recipes, you need these green beans almondine in your rotation. They're super simple and absolutely delicious!

Green beans almondine

If you’re not one for green bean casserole, add this glossy green bean recipe to your Thanksgiving menu instead! It’s my twist on green beans almondine, or amandine in French. Though it sounds fancy, this classic French side dish is really just green beans topped with sliced almonds. It’s remarkably simple and absolutely delicious.

Green beans almondine recipe ingredients

Green Beans Almondine Recipe Ingredients

To make this green beans almondine recipe, you only need a few basic ingredients:

  • Fresh green beans, of course! French haricots verts are best here, as they’re more tender than other varieties of string beans.
  • Sliced almonds – Their nutty crunch contrasts perfectly with the grassy, tender green beans.
  • Shallot and garlic – For savory depth of flavor.
  • Extra-virgin olive oil – For sautéing the shallot and green beans. It adds a nice richness that ties the whole dish together.
  • Fresh lemon juice – Its bright flavor balances this simple recipe.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Haricots verts on marble

How to Make Green Beans Almondine

Like I said, green beans almondine couldn’t be simpler to make. Here’s what you need to do:

First, blanch the green beans. Cook the green beans in a large pot of salted boiling water for 2 minutes, until they’re crisp-tender and bright green. Transfer them to an ice bath to stop the cooking process. Then, drain them, and spread them on a kitchen towel to dry.

Tip: If you’re making this recipe for a holiday meal and you want to get ahead, you can blanch the beans up to a day in advance!

Blanched green beans in a colander

Next, toast the almonds. I cook them in a dry skillet until they’re fragrant and beginning to brown. In a traditional recipe, they’d be sautéed in butter, but I love their crisp texture and nutty flavor when they’re toasted on their own.

Green beans in a skillet with wooden spatula

Then, sauté the shallot and green beans. Remove the almonds from the pan, pour in the oil, and cook the shallot until it softens, about 2 minutes. Add the blanched green beans and cook for a few minutes more, until the beans are warm and tender.

Finally, season and serve. Stir in the garlic and lemon juice, and season to taste with salt and pepper. Then, transfer to a serving dish, and top with the toasted almonds. Enjoy!

Devour these green beans almondine with pasta, risotto, your favorite protein, or a holiday feast.

Green beans almondine recipe

More Easy Veggie Side Dishes

If you love this green beans almondine recipe, try one of these easy veggie side dishes next:

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Green Beans Almondine

rate this recipe:
5 from 32 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 4
This green beans almondine recipe is one of my favorite ways to serve green beans. It's so simple to make, and it's absolutely delicious. The toasted almonds offer the perfect crisp, nutty contrast to the tender green beans. A squeeze of lemon juice takes it all over the top.



  • Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
  • Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside.
  • Add the oil to the pan (turn down the heat down if necessary), then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté, 2 to 4 more minutes, until the green beans are warmed through and tender. Remove the pan from the heat, add the garlic and lemon juice and toss. Season to taste with salt and pepper and transfer to a serving dish. Top with the almonds and serve.


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Rate this recipe (after making it)

  1. Rosella

    Can this dish be cooked and frozen for a later date?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rosella, I don’t recommend freezing this recipe. The beans can become mushy when they thaw.

  2. WG

    5 stars
    Delicious! I did leave the shallot out and thought they were great, but I may try adding it next time. Great recipe!

  3. Lisa R from

    This was absolutiely delicious and I will definitely be making this again. The only change I made was to add some sweet onion since I didn’t have any shallots. Yummm!

    • Jeanine Donofrio

      I’m so glad you loved it!

  4. Jeanne Paulson

    5 stars and easy simply delicious

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jeanne, so glad you love the recipe!

  5. Stephanie

    A couple questions – 1. Can frozen green beans be used in this recipe? 2. Can the recipe be made ahead and reheated?
    Thank you!

  6. Armand Z.

    Pardon me if I missed it, but what is the yield on this dish? Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      We estimate that it serves 4 as a side.

  7. Christine T

    5 stars
    very good…love the combo of the lemon and garlic

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  8. Marsha from

    5 stars
    Just a minimal amount of work, but so much added flavor. Changes green beans from an everyday dish to something special. Will definitely make it again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Marsha, I’m so glad you loved the recipe!

  9. Mary J Robbins

    5 stars
    I will never go back to making green beans as I always have. This is a little more work, but the flavor makes it so worth it. I ate them all by myself in one sitting! Another winning recipe.

    • Jeanine Donofrio

      Thanks Mary, I’m so glad you loved them!

  10. Cheryl

    5 stars
    I made this during a food “shortage” and had to use slivered almonds. It still came out perfectly. I used over 1 lb of green beans and less than 1 lemon, squeezed. The lemon juice adds flavor quickly. You don’t need much. Also I was bringing it to a family member’s house 1.5 hours before dinner. She reheated them in the microwave and they were perfect. I used squeeze garlic because I forgot to buy fresh. I probably added almost 2 tablespoons and it was gentle in garlic flavor. One of the kids came back for a 2nd helping of green beans only! I also didn’t have ice and just kept running cold water over them and then let them sit in cold water for about 3 or 4 minutes. I forgot to sit them on a paper towel so I just wiped them with a towel while they were just sitting in the frying pan. With all these changes, they were perfect. There’s a lot of flexibility and forgiveness with this recipe and at 75 years old, I needed that:)

  11. Sabrina from

    great side dish, thank you, a classic, at least to me, that I haven’t had in a long time, like the green beans but also the almond crunch!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.