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Green beans sautéed with buttery toasted almonds is a classic French side dish that’s simple to prepare, yet elegant enough for a fancy dinner.
Green Beans Almondine — or as the French say, haricots vert amandine — is usually reserved for holiday entertaining, but these delicious green beans deserve to be enjoyed year-round!
Being a farmer’s daughter, when I was asked to join a group of bloggers to develop recipes and celebrate local farmer’s markets, I jumped right in! This week, I’ve been featuring recipes made with fresh produce, like Watermelon Feta Salad, Peach Pancakes, and today’s EASY recipe for Green Beans Almondine.
Looking for more fresh green bean recipes? My Southern-style instant pot green beans deliver all the savory flavor and tender texture of green beans that have simmered for hours. Or, you may like my zesty bacon wrapped green bean bundles — only three ingredients needed!
The farmer has to be an optimist or he wouldn’t still be a farmer.— Will Rogers
Key ingredients and substitutions
- Fresh green beans — Opt for slender and tender green beans or string beans— not beans that are plump and filled out — or haricot vert, which are harvested early.
- Sliced almonds — Almonds add the distinct nutty flavor and delicious crunch to this dish. If you don’t have sliced almonds, slivered almonds will work fine.
- Shallots — Pungent and sweet, shallots add more depth of flavor. If you prefer, you may substitute minced garlic cloves instead, or use both.
- Mushrooms — Totally optional, but I love the earthiness mushrooms add in this recipe.
How to make Green Beans Almondine
STEP 1 | Prep and blanche green beans
- Blanching the green beans first helps to preserve their bright green color and reduces the overall cook time.
- Snip off the stem end of the green beans and remove any visible strings along the sides, but do not break into pieces.
- Place the whole green beans in a pot of salted boiling water for 5 to 10 minutes, just until crisp tender. Empty the green beans into a large colander and rinse with cold water to stop the cooking. You may also plunge the green beans into an ice water bath to cool them down quickly.
STEP 2 | Sauté almonds, shallots, and mushrooms
- Melt butter in a large skillet over medium heat. Add the sliced almonds, cooking and stirring until they reach a nice golden color, about 2 to 3 minutes. Watch carefully that the pan doesn’t get too hot, adjusting the heat as needed, otherwise the almonds may burn.
- Add another tablespoon of butter to the pan, then stir in the shallots and mushrooms until well coated. Cook 5 more minutes, until the shallots and mushrooms just begin to soften.
STEP 3 | Combine ingredients
- The last step is adding the par-boiled green beans to the pan with the almonds. Use a set of tongs to stir the beans into the pan and coat with the buttery mixture — add another pat of butter, if needed. You only need to cook until the beans are heated through, no more than 5 minutes.
- Season with salt and freshly ground black pepper to taste, then serve immediately.
- Add plenty of salt — Heavily salt the water to season the green beans inside and out.
- Don’t overcook — The green beans should be cooked through, but not be limp, to maintain a crisp tender texture in the final dish.
- Amp it up — A little lemon zest or a squeeze of fresh lemon juice over the final dish will brighten the flavor.
Frequently asked questions
Green beans almondine are best served fresh, however, you may blanche the green beans ahead of time and store in the refrigerator, then sauté with the almond butter mixture later.
Haricots vert are slightly skinnier and longer than regular green beans and are harvested early so that they are very tender. Either variety may be used to make green beans almondine.
This low carb side dish is the perfect accompaniment to beef, chicken, fish, or pork. And of course, it always makes a delicious side for your Thanksgiving turkey or Christmas ham!
Green Beans Almondine
- 1 1/2 lbs. fresh green beans
- 3-4 tablespoons unsalted butter divided
- 1/4 cup sliced or slivered almonds
- 1 cup mushrooms thickly sliced
- 1 medium shallot finely diced
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- Wash and drain green beans. Snip off ends and remove any strings.
- Bring a large pot of salted water to a boil. Add the whole green beans and cook for 5 – 10 minutes, just until tender. Remove from heat, drain and immediately rinse with cold running water to stop the cooking.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the almonds and sauté until golden, about 2- 3 minutes.
- Add another tablespoon of butter to the pan along with the shallots and mushrooms. Sauté another 5 minutes, until the shallots and mushrooms are just tender.
- Last, add the green beans and toss to coat with the buttery mixture (add last tablespoon of butter, if desired). Season with salt and pepper and serve immediately.
- Heavily salt the water to season the green beans inside and out.
- The green beans should be cooked through, but not be limp, to maintain a crisp tender texture in the final dish.
- A little lemon zest or a squeeze of fresh lemon juice over the final dish will brighten the flavor.
- To make ahead, blanche the green beans and store in the refrigerator then finish preparing the dish when ready to serve.
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Tomato Bacon Jam by Take Two Tapas
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Parmesan Roasted Zucchini Boats by Family Around the Table
- Zucchini Crisp by Kate’s Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta Recipe by Hostess At Heart
- Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Gluten Free Grilled Peach Shortcakes by Frugal & Fit
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.