This Green Bean Almondine recipe is an elegant, simple, dizzyingly delicious side dish made with crisp tender green beans, crispy bacon and crunchy almonds that pairs well with just about anything, perfect for the holidays or every day!
Green Beans Almondine is the fresh, sophisticated, approachable answer to green bean casserole – but with plenty of pizzazz. It’s ideal for the holidays, company, or anytime you need an easy side dish that goes with practically everything. This swoon worthy Green Bean Almondine recipe is made with crisp-tender green beans sautéed in nutty, browning butter, combined with shallots, garlic, freshly grated lemon juice and zest, all tossed with crunchy toasted almonds and crispy, meaty bacon. Serve it alongside holiday dishes like Roast Turkey Breast, Brown Sugar Glazed Ham and Garlic Butter Pork Tenderloin or everyday favorites like Creamy Tuscan Chicken, Oven Fried Chicken and Weeknight Spaghetti.
Green beans are a favorite side dish this time of year and easy to find all year round! Don’t miss Italian Green Bean Salad, Bacon Wrapped Green Beans, Roasted Green Beans with Gruyere Sauce, Dijon Maple Green Beans and Green Beans with Bacon Mushroom Sauce.
How to Make Green Beans Almondine Video
What is Green Beans Almondine?
Green Beans Almondine is simply a fancy way of saying “Green Beans with Almonds.” Amandine is a French term for a dish that is prepared with toasted almonds, “almondine” in English. Green Beans Almondine is a classic French recipe in which green beans are sauteed in butter and combined with toasted almonds. Other ingredients such as garlic, shallots and lemon zest can also be added depending on the chef.
WHY YOU’LL LOVE Green Bean Almondine Recipe
An elevated recipe! Today’s Green Bean Almondine recipe is anything but bland and boring, it will have partakers losing their minds! It’s elevated by crispy bacon that adds meaty texture in contrast to the crunchy almonds, sautéed shallots and garlic which add zingy, aromatic sweetness, and fresh lemon juice and zest that brighten and balance the dish. You want to put your fork down!
BACON. While you don’t have to add bacon, I have to underscore what a dizzyingly delicious addition it is. The crispy, meaty, salty, bacon is the perfect foil for the garlicky green beans and crunchy toasted almonds.
Simple yet elegant. This recipe is approachable, elegant, and ideal for holidays, company, or every day!
Quick and easy to make. Blanch the green beans while the bacon crisps up, toast the almonds, add the shallots and garlic, followed by the green beans, lemon juice and lemon zest – that’s it!
Crisp tender green beans. Forget those memories of soggy green beans! These green beans are bright and perfectly tender thanks to a quick blanching in hot water then transferring to a water bath; the ideal crisp tenderness every time!
Infinitely customizable. Omit the bacon, add your favorite herbs and seasonings, red pepper flakes, cheese, dried cranberries, etc.
How to Select the Best Green Beans
You will need 1 pound of fresh green beans for this recipe. Here are some helpful tips to select the freshest and therefore the most flavorful green beans:
1. Check for color: They should be vibrant green and free of blemishes; not yellowish or brownish.
2. Check for texture: The skin should be smooth and tight. It should be free from bumps, bruises and blemishes which can indicate overripe green beans.
3. Check for freshness: They should be firm to the point they would snap in half if you bent them and not limp or flabby.
4. Check for uniformity: Select, thin, long green beans similar in size so they cook evenly. Avoid large green beans that are excessively thick because they can be tough or stringy. Don’t worry if your green beans vary significantly in length, the main factor is the thickness.
How do you prepare fresh green beans?
To prepare your green beans for this recipe, you’ll need to wash and trim them. To trim green beans quickly, gather a small portion of beans into a small pile, lining up the tips on one side. Trim the tips with one slice using a large knife. Push the beans to the opposite side so they are flush and trim that end. You can trim them straight or at a slight diagonal for a more gourmet presentation.
REcipe Ingredients
In addition to green beans, this speedy, full flavored side dish utilizes everyday ingredients in perfect proportions. Let’s review the ingredients you’ll need to make this Green Bean Almondine recipe (full measurements in the printable recipe card at the bottom of the post):
HOW TO MAKE Green Beans almondine
You’ve selected the freshest green beans and know how to trim them — now it’s time to get cooking! Below is an overview of how to make Green Bean Almondine (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Blanch the green beans. Bring a large pot of water to a boil. Season with 1 tablespoon of salt. Make a large ice bath and set it to the side in the sink. Blanch the beans for 3-4 minutes, then drain and immediately transfer to the ice bath. Le the beans cool while you proceed with the recipe.
- Step 2: Cook the Bacon. Cook the bacon in large skillet over medium-low heat until crispy. Remove bacon and discard all but 1 tablespoon bacon grease.
- Step 3: Sauté the almonds. Melt the butter in the remaining bacon grease. Add the almonds and sauté until lightly golden brown. They will become more golden as they continue to toast with the garlic and shallots in the next step.
- Step 4: Sauté the aromatics. Add the shallots, garlic, and spices to the almonds. Sauté an additional 2 minutes, or until the shallots are tender.
- Step 5: Sauté the blanched green beans. Drain the green beans and add them to the skillet, or transfer them using a strainer (you don’t need to dry the beans first). Mix all of the ingredients together, then sauté until the green beans reach your decided level of crisp-tenderness. Stir in the lemon zest and lemon juice.
Can This Recipe Be Made in Advance?
Green Beans Almondine is best freshly made because both the bacon and almonds soften while sitting. Still, the dish can be prepared ahead of time and kept warm in the crockpot or even reheated, just know the almonds won’t be quite as crunchy, but still plenty tasty.
Option 1: Blanch the green beans. Blanch the green beans only for 3 minutes, then transfer to an ice bath. Dry the cool beans thoroughly (it’s helpful to line then in a single layer on towels/paper towels). Transfer the dried green beans to an airtight container or large Ziploc bag lined with paper towels and refrigerate for up to 2 days.
Option 2: Combine and reheat. You may wish to skip the bacon (use butter instead of bacon drippings) and make the bacon fresh before serving so its supremely crispy. Follow the recipe as directed, but don’t sauté the green beans (still blanch). Instead, combine them in the pan, then immediately transfer to a container to cool. When ready to serve, melt a pat of butter in a skillet, then sauté over medium-low heat until the beans are heated through completely. You may wish to add a splash of fresh lemon juice because it can mellow in the fridge (taste first!) and some additional butter if the beans seem dry.
Option 3: Keep warm in the crockpot. Transfer the prepared recipe (hold the bacon) to a greased slow cooker and keep warm. Take extra care not to overcook the green beans, and only keep warm for a few hours, not all day. Add the bacon just before serving so it stays crispy.
How do I reheat This REcipe?
Microwave: Reheat for 30 seconds, then at 10-second intervals as needed. Microwave green beans will be softer.
Stove: Heat a pat of butter in a skillet and heat over medium-low heat. Add the green beans and heat until warmed through, turning occasionally.
HOW long is this recipe good for?
Store leftovers in an airtight container in the fridge for up to four days.
Can This Recipe Be Frozen?
Yes, you can freeze the green beans in freezer safe containers for up to 3 months. Keep in mind, the green beans will have a softer, more watery texture when you thaw and reheat.
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Green Beans Almondine
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Ingredients
- 1 lb (16 oz) French green beans (haricot verts), trimmed
- 1 tablespoon salt, for cooking water
- 5 strips thick cut bacon
- 2 tablespoons unsalted butter
- 1/2 cup raw sliced almonds
- 1/4 cup diced shallots
- 3 medium garlic cloves, minced
- 1/4 tsp EACH salt, dried thyme (or more to taste)
- 1/8 tsp EACH pepper, nutmeg
- 2 teaspoons freshly squeezed lemon juice
- zest of one small lemon
Instructions
- Bring a large pot of water to a boil. Season with 1 tablespoon of salt. Prepare a large bowl of ice water (ice bath). Blanch French green beans for 3-4 minutes (4-5 minutes for regular green beans). Use a strainer or tongs to transfer the green beans to the ice bath; set aside.
- Meanwhile, cook bacon in large cast iron skillet over medium-low heat until crispy. Remove bacon to paper towels and discard all but 1 tablespoon of the bacon grease.
- Melt butter in the remaining bacon grease over medium-low heat. Add the almonds and sauté until lightly golden brown, about 3 minutes (they will continue to toast in the next step).
- Add the shallots, garlic, thyme, salt, pepper and nutmeg (don't remove almonds). Sauté an additional 2-3 minutes, or until the shallots are softened.
- Drain the green beans and add them to the skillet (no need to dry). Mix all of the ingredients together until evenly combined. Sauté until the green beans reach desired crisp-tenderness.
- Stir in the lemon zest and lemon juice. Transfer to a serving platter and top with crumbled bacon. Season to taste. Serve immediately.
Video
Notes
make ahead options
Green Beans Almondine is best freshly made because both the bacon and almonds soften while sitting. Still, the dish can be prepared ahead of time and kept warm in the crockpot or even reheated, just know the almonds won’t be quite as crunchy, but still plenty tasty.- Option 1: Blanch the green beans. Blanch the green beans only for 3 minutes, then transfer to an ice bath. Dry the cool beans thoroughly (it’s helpful to line then in a single layer on towels/paper towels). Transfer the dried green beans to an airtight container or large Ziploc bag lined with paper towels and refrigerate for up to 2 days.
- Option 2: Combine and reheat. You may wish to skip the bacon (use butter instead of bacon drippings) and make the bacon fresh before serving so its supremely crispy. Follow the recipe as directed, but don’t sauté the green beans (still blanch). Instead, combine them in the pan, then immediately transfer to a container to cool. When ready to serve, melt a pat of butter in a skillet, then sauté over medium-low heat until the beans are heated through completely. You may wish to add a splash of fresh lemon juice because it can mellow in the fridge (taste first!) and some additional butter if the beans seem dry.
- Option 3: Keep warm in the crockpot. Transfer the prepared recipe (hold the bacon) to a greased slow cooker and keep warm. Take extra care not to overcook the green beans, and only keep warm for a few hours, not all day. Add the bacon just before serving so it stays crispy.
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