Green Beans and Almonds are a delicious side dish that works for weeknights or holiday dinners. It’s a great alternative to green bean casserole, and can be customized to include different flavors and textures.
If you get some beautiful green beans at the farmers market try making my Parmesan Green Beans and my Sweet and Spicy Green Beans. You won’t be disappointed.
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Why this Green Beans with Almonds Recipe is a Keeper
I love this recipe for the best green beans because it’s a quick and easy side dish that’s also delicious. This recipe is perfect to try for Sunday night dinner.
- The “Snap”: When done right, the fresh beans maintain a bright green color and a crisp-tender bite.
- Textural Harmony: You get the buttery softness of the beans contrasted with the crunch of toasted sliced almonds.
- One-Pan Wonder: While many recipes suggest blanching green beans first, you can actually make a stellar version using just one skillet.
How Do I Keep the Beans From Turning Mushy or Olive-Drab?
Try not to let green beans overcook or be stored in too much water to maintain their crisp texture. You can also give them an ice bath immediately after removing from boiling water.
What Reader’s Are Saying…
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“I was looking for a side dish to serve with meatloaf that was quick and easy. These green beans fit perfectly and are so delicious! Thank you.”
~ Sandra
Ingredient Notes for Green Bean Almondine Recipe
You only need a few simple ingredients and most are pantry staples. Making it perfect to whip up for last minute guests.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Green Beans: Feel free to use fresh green beans from your garden, or French green beans from the store. Fresh brings better flavor.
- Almonds: Grab a bag of slivered almonds to toast to perfection.
- Lemon Juice: It’s best to use fresh lemon juice for green beans with toasted almonds.
Variations and Substitutions for Sauteed Green Beans
Green bean with almonds recipes are super easy to customize. I like to take it to the next level by using different ingredients or trying different flavors.
- Fat: Use browned butter (beurre noisette) for a deep, nutty flavor, or extra virgin olive oil for a lighter, vegan-friendly version.
- Nuts: If you’re out of almonds, walnuts or pine nuts are excellent backups.
- Aromatics: Add minced shallots and garlic to the butter before tossing in the tender-crisp beans.
- Acid: A squeeze of fresh lemon juice or a splash of white balsamic vinegar right before serving brightens the whole dish.
Special Equipment Needed to Make Green Beans Side Dish
Sometimes a recipe can be made much faster when using the right kitchen item.
- Colander: For draining quickly after you blanch the green beans.
- Microplane (optional): If you want to add fresh lemon zest (highly recommended) without the bitter white pith.
How to Make Green Beans and Almonds
This recipe comes together in 2 easy to follow steps. This is a great vegetable side recipe to make week after week.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Green Beans: Add green beans to a large pot of water that has been heavily salted. Cook until green beans are tender. Drain and rinse.
- Toast Almonds: In a large skillet over medium heat, melt the butter and olive oil. When hot, add the almonds and toast Add the beans with some lemon juice, then remove from heat.
Make Ahead for Green Beans with Slivered Almonds
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making the recipe.
- Trim the String Beans: You can snap the ends off green beans up to 2 days in advance and add the green beans to a sealed bag with a damp paper towel.
- Toast the Almonds: Toast a big batch of sliced almonds in a dry pan ahead of time. Store them in a jar at room temperature so they stay crunchy.
Alternate Cooking Methods
There are a few other cooking methods to try when you cook green bean and almonds.
- Steam Fry: Fastest / One-Pan. Add beans to a hot pan with a splash of water; cover for 2 minutes, then uncover and sauté.
- Roasted: Roast the green beans instead of cooking beans in boiling water for the deepest flavor. Toss with oil and almonds; roast at 400°F for 12–15 mins.
Store, Reheat and Use Leftover Sautéed Green Beans
- Storing: Keep in an airtight container for up to 3 days.
- Reheating: Avoid the microwave if possible; it makes the almonds soggy. Add the sliced almonds in a skillet over medium heat with a tiny knob of butter to bring the “shine” back.
- Using Leftovers: Chop the leftovers and toss them into a quinoa or farro salad with feta cheese.
- Frittatas: Fold the buttery beans and almonds into an omelet or frittata for a sophisticated breakfast.
- Pesto Base: Pulse leftover beans and almonds in a food processor with parmesan and olive oil for a unique “green” pasta sauce.
Common Questions About This Skillet Green Beans Recipe
Yes you can blanch the beans. Cook until bright green but still firm, about 3 mins. Then shock in ice water and sauté in a skillet over medium-high heat in butter and almond.
Fresh is best for crisp‑tender texture. Frozen beans will work if you thaw and pat dry. Canned will be too soft for a sautéed almond dish.
Expert Tips for Making this Thanksgiving Side Dish
- Dry Your Beans: If you blanch them first, make sure they are bone-dry before hitting the butter in the skillet. Water will cause the butter to splatter and prevent the beans from picking up flavor.
- Watch the Almonds: Sliced almonds go from “perfectly toasted” to “burnt” in about 10 seconds. Stay at the stove!
- Season Late: Salt can draw out moisture. Season with salt and pepper at the very end to keep the beans plump.
- Serve With: Serve with Pineapple Honey Glazed Ham, Loaded Mashed Potato Casserole or White Cheddar Mac and Cheese.
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Green Beans and Almonds
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Ingredients
- 4 cups Green beans, ends cut off
- 3 Tablespoons Butter
- 2 Tablespoons Olive oil
- ⅓ cup Slivered almonds, or more to personal preference
- 1-2 Tablespoons Lemon juice, personal taste
- ¼ teaspoon Salt
Instructions
- Bring a heavily salted pot of water to boil over high heat.
- Cook the green beans for 2-3 minutes, until you reach your desired level of doneness. Drain and rinse.
- While cooking the green beans, melt the butter and olive oil together in a skillet over medium heat.
- Once hot, add the slivered almonds and toast for 2-4 minutes, turning occasionally. You can toast until just lightly beige or until golden brown.
- Toss the cooked green beans with the butter, oil and almonds until fully coated.
- Remove skillet from heat and add lemon juice.
- Serve immediately.
Christina’s Notes
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- Add Crispy Bacon: Top the finished dish with crispy bacon or pancetta.
- Zest: Grated lemon zest, along with the lemon juice, adds real fresh flavor. Use fresh lemon to add a tangy, refreshing kick to this dish.
- Shallots: Toasted shallots contribute depth to this green bean dish. Toss beans with minced garlic and pepper for additional flavor, or add garlic cloves after roasting them to perfection.
- Alternate cooking method tip: Try sautéing and cooking your Green Bean Almondine in an Instant Pot.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Yum! We love green beans!
I was looking for a side dish to serve with meatloaf that was quick and easy. These green beans fit perfectly and are so delicious! Thank you.