Green beans with toasted almonds, known in French cooking as green beans amandine (or almondine), is a quick side of bright green beans tossed with golden sliced almonds, a little butter and olive oil, garlic and lemon. It takes about 15 minutes, serves 4, and goes with almost any main dish, from roast chicken to fish. The key is cooking the beans just until tender and keeping their color.
- Serves: 4 as a side
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
Ingredients
- 500 g (1 lb 2 oz) green beans, ends trimmed
- 40 g (⅓ cup) sliced (flaked) almonds
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon lemon juice, plus a little grated zest
- ½ teaspoon salt and black pepper
- Salt for the cooking water
Method
- Bring a large pan of salted water to a boil. Fill a bowl with cold water and ice.
- Add the green beans to the boiling water and cook for 3 to 4 minutes, until bright green and just tender but still with a slight crunch.
- Drain the beans and plunge them straight into the iced water for 1 minute to stop them cooking and set their color. Drain well and pat dry.
- Meanwhile, toast the almonds in a large dry frying pan over medium heat for 3 to 4 minutes, stirring often, until golden. Tip them onto a plate.
- In the same pan, melt the butter with the olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant but not brown.
- Add the green beans and toss for 2 minutes until hot and coated.
- Turn off the heat, stir in the lemon juice, zest, salt, pepper and toasted almonds. Serve straight away.
Tips for the best result
- Don’t skip the ice bath. It keeps the beans bright green and stops them turning soft.
- Watch the almonds closely. They go from golden to burnt in seconds.
- Cook the garlic gently. Burnt garlic tastes bitter.
- Add lemon at the end. Acid added too early can dull the green color.
- Make it ahead: blanch and chill the beans up to a day ahead, then finish them in the pan just before serving.
Swaps and variations
- Dairy-free: use 2 tablespoons of olive oil and leave out the butter.
- Nut-free: use toasted sunflower or pumpkin seeds instead of almonds.
- With shallots: cook a thinly sliced shallot in the butter before adding the garlic.
- Roasted version: toss raw beans with oil and roast at 220°C (425°F) for 12 to 15 minutes, then add the almonds and lemon.
- Other vegetables: asparagus, broccoli or Brussels sprouts all work with the same almond and lemon finish.
Why green beans are a good side
Green beans are low in calories and carbohydrate. Per 100 g raw, they have 31 calories, 2.7 g of fiber and about 4.3 g of net carbs, according to USDA FoodData Central. That makes this side a good fit for most eating plans, including lower-carb ones. Our guide to low-carb vegetables compares them with others. They count toward the 400 g of fruit and vegetables a day the World Health Organization recommends.
Nutrition per serving (estimate)
Calculated from USDA FoodData Central values for the ingredients, not counting salt absorbed from the cooking water:
| Nutrient | Per serving |
|---|---|
| Calories | 155 kcal |
| Protein | 5 g |
| Carbohydrate | 12 g |
| Fiber | 5 g |
| Sugars | 5 g |
| Fat | 12 g |
| Saturated fat | 3 g |
| Sodium | 320 mg |
Most of the fat comes from the almonds and olive oil, which are largely unsaturated.
Contains: tree nuts (almonds) and milk (butter). Use the dairy-free and nut-free swaps above if needed.
Storage and reheating
Leftovers keep in the fridge for 3 to 4 days if refrigerated within 2 hours of cooking, the timing the USDA recommends for cooked food. Store the almonds separately if you can, so they stay crunchy. Reheat the beans briefly in a pan, or eat them cold in a salad.
What to serve with it
- Roast chicken or our roast turkey.
- Baked salmon or white fish.
- Steak or lamb chops with potatoes.
Common questions
Can I use frozen green beans?
Yes. Cook frozen green beans straight from frozen in boiling water for 2 to 3 minutes, drain well, then finish them in the pan as above. They’ll be a little softer than fresh.
How do I trim green beans quickly?
Line up a handful of beans on a board so the stem ends are level, and cut them all at once. Repeat with the other ends if you like.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
