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Total Time
20 minutes
Simply steamed or sautéed green beans topped with toasted almonds are a classicThanksgiving side, but this version takes the nuttiness to the next level. A mash-up ofgoma-ae(vegetables in a Japanese sesame seed dressing) andamandine(the French method sometimes spelled “almondine”), this green bean recipe has a creamy sauce that clings to the veg like no mere butter sauce ever could. The secret? Almond butter. The result is a speedy side dish that’s even great cold the next day (try it as a topping for a grain salad or a light lunch). It’s so easy, it may even become a regular in yourweeknight dinnerrotation.
To speed up the prep time, we skipped the blanch-and-drain, opting to steam the green beans (you can use the standard string bean variety or the slightly skinner haricots verts) in a large skillet until crisp-tender. If you’re planning to double the recipe, consider cooking the beans in batches to ensure even cooking and prevent mushy bottom beans and crunchy top ones.
The sauce is an even easier mix of almond butter, soy sauce, sugar, and vinegar. If you’re up for a little heat, a dash of crushed red pepper flakes or other chili flakes wouldn’t be unwelcome. You can whip together the dressing ahead of time; just make sure to reheat it slightly before tossing it with the warm green beans. If you’re looking for a single green bean side to serve this holiday season, this should be a top contender—you could even scatter some store-bought crispy shallots over the top in lieu of making a hulkinggreen bean casserole, but only if grandma doesn’t mind.
Looking for moregreen bean recipes? Theseslow-roasted green beans with harissaare wonderfully hands-off, while thissmashed green bean salad with lemon juice and sumacis incredibly make-ahead friendly and easy to cart along if you’re heading out for the holiday.
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What you’ll need
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Small Skillet
$23 At Amazon
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Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
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Large Skillet with Lid
$40 At Amazon
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French Wire Whisk
$18 At Amazon
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Wooden Spoon
$7 At Amazon
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Measuring Spoons
$10 At Bon Appétit Market
Ingredients
4–6 servings
Step 1
Whisk¼ cup unsalted smooth almond butter,2 Tbsp. soy sauce,1 Tbsp. sugar,1 Tbsp. unseasoned rice vinegar or apple cider vinegar, and 1 Tbsp. water in a small bowl until combined and smooth. Set almond sauce aside.
Step 2
Toast¼ cup sliced almonds在一个干燥的小锅煮至中低热度,tossing often, until golden brown, about 4 minutes. Transfer to a small bowl and season with apinch of kosher salt. Let cool.
Step 3
Heat1 Tbsp. vegetable oilin a large skillet with a lid over medium. Cook3 garlic cloves, finely chopped, stirring constantly, until fragrant and golden, about 30 seconds. Add1 lb. green beans, trimmed, and sprinkle with½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook green beans, stirring often, until they're starting to turn bright green, about 1 minute. Pour in ¼ cup water, cover skillet, and cook until green beans are bright green and crisp-tender, about 3 minutes. Uncover and continue to cook, stirring often, just until liquid is mostly evaporated, about 1 minute more. Transfer green beans to a medium bowl.
Step 4
Stir reserved almond sauce if it has separated. Sauce should be the consistency of a thick vinaigrette; thin with up to 1 Tbsp. water if needed. Drizzle sauce over green beans and toss to coat.
Step 5
Transfer green beans to a shallow bowl or platter and scatter toasted almonds over.
Do ahead:Almond sauce can be made 2 days ahead; cover and chill. Bring to room temperature before using.
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