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Green Bean Almondine Recipe
Ash Tyrrell

Green Bean Almondine Recipe

I still remember the first time I made green bean almondine for a holiday dinner, and it completely changed how I feel about green beans. I was tired of soggy, bland side dishes, so I decided to give this classic French recipe a shot.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh green beans trimmed — fresh beans give the best snap, so skip the canned or frozen version here
  • 3 tablespoons unsalted butter divided — this is what gives the dish its rich, nutty flavor
  • 1/2 cup sliced almonds — toast them fresh for the best crunch and flavor
  • 1/3 cup shallots finely minced — they add a mellow, slightly sweet onion flavor
  • 2 cloves garlic minced — fresh garlic makes a big difference over the jarred kind
  • 2 teaspoons fresh lemon juice — brightens up the whole dish don't skip it
  • 1 teaspoon lemon zest — adds an extra punch of citrus aroma
  • Salt and black pepper to taste — season at the end so you can adjust easily
  • 2 tablespoons chopped fresh parsley — for a fresh herby finish

Method
 

  1. Start by washing and trimming the ends off your green beans. Bring a large pot of salted water to a rolling boil, then drop the beans in. Let them cook for about 2 to 3 minutes until they turn bright green and are just barely tender.
  2. As soon as the beans are done boiling, drain them and plunge them straight into a bowl of ice water. This stops the cooking process immediately and keeps the beans crisp instead of mushy. Let them sit for a minute, then drain again and pat them dry.
  3. Heat a skillet over medium heat and add the sliced almonds without any oil or butter yet. Stir them often so they don't burn, cooking for about 3 to 4 minutes until golden brown. Remove them from the pan right away and set them aside on a plate.
  4. In the same skillet, melt the butter over medium heat. Add the minced shallots and cook for 2 to 3 minutes until they soften and turn translucent. Stir in the garlic during the last 30 seconds so it doesn't burn or turn bitter.
  5. Toss the blanched green beans into the skillet with the shallots and garlic. Cook everything together for 3 to 4 minutes, stirring often so the beans soak up all that buttery flavor. You want them warmed through but still a little crisp.
  6. Remove the pan from the heat and stir in the lemon juice and lemon zest. Season generously with salt and pepper, then fold in most of the toasted almonds. Transfer everything to a serving dish and top with the remaining almonds and parsley.

Notes

  • I always dry my green beans completely after the ice bath, since wet beans steam instead of sauté and turn out limp.
  • I toast my almonds in a completely dry pan because even a little oil can make them burn unevenly.
  • I zest my lemon before juicing it, which is so much easier than trying to zest a juiced lemon.
  • I like to slightly undercook the beans during blanching since they continue cooking a bit more in the skillet.
  • I taste the dish right before serving and adjust the salt, since blanching water doesn't always season the beans enough on its own.