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Active Time
30 minutes
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Total Time
35 minutes
Often anglicized as “green beans almondine,” this classic French side dish is a perennial crowd-pleaser. It’s made with haricots verts, a variety of Frenchgreen beanswith a longer, thinner shape than typical American string beans. Some cooks add minced garlic and shallots to the sauce, or season the finished dish with black pepper or a splash of olive oil, but the traditional green beans amandine recipe has just five ingredients.
To start,blanch fresh green beansin boiling water and then move them to anice bath. This fussy-seeming extra step keeps them bright green and perfectly crisp-tender.Almondsgive this dish its name and infuse the sauce with nutty richness; we like sliced almonds here since their skins enhance the flavors, but you can use skinless slivered almonds if you prefer. You’ll cook them with the butter until thebutter begins to brown和坚果有一个很好的,温暖的香味。对再保险heat the blanched green beans, sauté them in the buttery, golden brown sauce. Use tongs to transfer them to a plate or platter and spoon the toasted almond–butter sauce over everything.
Ingredients
8–10 servings
Step 1
Cook2½ lb. green beans, preferably haricot verts, trimmedon the stovetop in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
Step 2
Melt½ cup (1 stick) unsalted butterin a large skillet over medium heat. Add1 cup (3.5 oz.) sliced almonds, preferably skin-onand1 tsp Diamond Crystal or ½ tsp. Morton’s kosher saltand stir to coat. Cook, stirring occasionally, until fragrant and beginning to brown, about 3 minutes. Add green beans and2 Tbsp. fresh lemon juiceand stir to coat; cook just until warmed through.
Step 3
Transfer green beans to a platter. Pour butter sauce and almonds over and garnish with lemon zest (if using).
Do ahead:Green beans can be blanched 1 day ahead. Let dry, then transfer to an airtight container and chill.
Editor’s note:This recipe was first published in December 2017.Head this way for more of our best green bean recipes →
Leave a Review
Reviews (6)
Back to TopIn Step 2 you make the sauce and add the beans and lemon juice but in step 3 you pour the butter sauce over the beans. Is step 3 only if the beans were made a day in advance?
Adam
lawrenceville, GA
9/2/2021
Simple enough for a weekday meal, yet seems fancy enough for company. Good recipe for little effort.
Anonymous
Long Island, NY
5/2/2020
Simple and delicious. A hit at Thanksgiving. Highly recommend.
mamacookfromca
11/26/2018
Delicious, but what wouldn’t be with a stick of butter?! I made this as a side dish for Christmas and it was gone, no leftovers. It’s a keeper.
silvia_v
Belmont, MA
12/26/2017
Good and easy. Recommended.
Rocky Mountain
Salt Lake City
12/16/2022
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