So maybe green beans are my favorite green vegetable to make for a side dish?! Besides roasted broccolini, of course.
And paired with almonds? With garlic and shallots? Forget about it… I could eat this for breakfast, lunch, and dinner and never tire of this combination. It’s savory, and rich, feels indulgent yet healthy, and is loaded with flavor.
Why You’ll Love This Recipe
Oh, let me count the ways…
- It’s so easy! With one pan and 20 minutes (or less) you’ll have this flavorful, texture-loaded side dish that pairs perfectly with whatever else you want to serve!
- Weeknight or special occasion…it works! It’s elegant enough to have its place on a holiday or special family dinner table, yet easy and quick enough to enjoy on a weeknight.
- One Pan! There’s no need to blanche or boil the green beans in a separate pan for this recipe. I’m all about fewer dishes, and sauteeing the green beans with the sliced almonds, garlic, and shallot results in a toasted, caramelized mixture that’s truly one-of-a-kind irresistible!
- The almondine garnish! See point number 3… because it’s all sauteed together, the almonds get extra toasted and the flavor develops and becomes more intense.
What is Almondine?
Almondine as written in American cookbooks, or ‘amandine’ in French, is a classic French preparation of garnishing with almonds. Typically it is paired with dishes that are prepared with butter and herbs (but of course!). It’s simple, and elegant, as you would expect from a French-inspired recipe.
Simple Recipe Ingredients
There are just a few simple ingredients you’ll need for this recipe – one more thing to love! I’ve also noted substitutions where they’re applicable, just in case you need them.
- Fresh French Green Beans: also known as haricot verts, literally “green beans” in French, they are a variety of green beans and are long and slender, which means they cook up quickly. Look for them in the fresh produce section of your local grocer. They are typically sold prepackaged. I don’t recommend regular green beans for this recipe, as they will take too long to sautee (see below for tips if you must).
- Shallot and Garlic: these aromatics deliver so much flavor and become slightly caramelized during the cooking process.
- Sliced Almonds: where the whole ‘almondine’ comes in for these green beans with almonds! They toast up deliciously as everything sautees together.
- Butter: adds a little richness to this recipe, and becomes slightly browned during the cooking process for a deep flavor.
- Wine, vegetable stock, or water: not found in typical green bean almondine recipes, I use just a touch of liquid to deglaze the pan and simmer the green beans. White wine is my favorite, as it adds a beautiful flavor and compliments the rest of the ingredients.
How do I prepare fresh green beans?
Many French green beans come already prepared, meaning they are likely washed and trimmed. If any pokey or stemmed ends do remain, trim them away using a pairing knife. Rinse the beans in cool water to wash, straining them in a colander to dry.
How to Make Green Beans with Almonds
As mentioned, you’ll just need one large skillet, with a lid, for this recipe.
Start by melting the butter. Then, sautee the finely chopped shallot with a pinch of salt (begin layering in that flavor!) for a minute. Then add the garlic, let it cook for a minute, and then add in the almond slices.
Toasting the almond slices in the butter takes their toasted almond flavor from yum to WOWZA, and helps to toast them slowly, while the green beans cook. Then, deglaze the pan with wine or vegetable stock. Add in the green beans and cover, letting them simmer until tender.
Toss the beans occasionally, to ensure they are cooking evenly and to prevent the shallot and almond mixture from any overcooking or burning.
Once the beans are tender yet still have a slight snap – think al dente pasta – they’re ready to enjoy! Overcooked beans become mushy, so be sure to taste test along the way. You’ll want to taste test for salt levels, too!
Plate the beans, topping them with the toasted almond mixture and a pinch of flakey sea salt if it’s needed. You can also add a squeeze of fresh lemon juice for added brightness.
What to Serve with This Side Dish
Green Beans Almondine is delicious with so many dishes. Really, anytime you need a green vegetable side dish, they will likely fit the bill! They’re perfect for an easy weeknight dinner or a holiday meal — truly! Here are a few of my favorite pairings:
- One Pot Broccoli Parmesan Orzo
- Whole Roasted Garlic Herb Cauliflower
- Rosemary Salmon Foil Packet
- Vegetarian Herb Stuffed Mushrooms
- Parmesan Crusted Rosemary Fish
Frequently Asked Questions
You can, although I recommend balancing the beans instead of sauteeing them in the pan, as they will likely take longer than French green beans to cook. Boil them in heavily salted water for 4-5 minutes until crisp – they should be undercooked. Then transfer to the skillet with the almond mixture and saute for a couple of minutes until tender.
This recipe has very similar aspects but has been adapted to be made in one pan. Typically additional liquid is not added, but it creates a luxurious texture and flavor in this recipe.
I wouldn’t recommend using canned green beans, however, frozen green beans can work in a pinch. Fresh is definitely best for this recipe!
Yes! Saute and toast the almonds, then toss in the leftover green beans until heated through.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe One-Pan Green Beans Almondine
- In a large skillet, melt butter over medium heat. Add shallot with a pinch of salt and cook for 1 minute. Stir in garlic. Add almond slices and cook for 1-2 minutes, stirring occasionally, adding an additional pinch of salt as needed.
- Deglaze the pan with the liquid of choice (wine or stock), scraping up any brown bits as needed. Add the green beans and toss them together. Cover and simmer for 12-15 minutes until tender, stirring every few minutes to ensure the beans are sauteeing evenly and the shallot doesn't burn. Be sure to taste test for salt levels.
- Once the green beans are tender but still have a slight crisp, they're ready. Place in a serving bowl and top with all of the shallot and almond mixture. A pinch of flakey sea salt makes a wonderful garnish, too.