Green beans almondine, or amandine, are a French dish that is so simple to make, but tastes delicious!
The sweetness of the beans with the crunch of the nuts is a great combination.
The beans are cooked al dente and added to a mixture of almonds, that have been toasted in a mixture of butter and garlic.
Great for feeding a crowd, an elegant entertaining idea, or a family meal, these green beans go with anything from roast meats to fish and barbecues too.
If you have ever been to a French restaurants then chances are that you have tried green beans almondine.
The French term is amandine, taken from the word amande or almond in French. It just means garnished with almonds. Normally the beans are cooked, seasoned and then slivered almonds are scattered over the top.
In this version the beans are lightly cooked first. The almonds are fried in butter and garlic and the beans are tossed in the garlic buttery juices.
Why you will love this dish
- Ready in 10 minutes
- Delicious with meat and fish dishes
- Easy to make
- Great with steak!
- Green beans - fine green beans.
- Garlic - garlic cloves.
- Almonds - flaked or slivered almonds, blanched or unblanched.
- Salt - flaked sea salt.
- Pepper- freshly ground black pepper.
- Butter - salted or unsalted. If you use salted then add extra salt sparingly.
See recipe card for quantities.
- Sharp knife
- Frying pan / skillet
Trim the stalk ends from the beans and peel and chop the garlic.
Bring a saucepan of water to the boil and add the salt.
⏲️ Cooking Time
Add the beans and cook for about 4 minutes, until they are just tender.
Fill a large bowl with water and 5 large ice cubes.
Remove the saucepan from the heat immediately, drain in a colander.
Tip the beans into the iced water to cool.
💭 Top Tip
- It's important to let the beans cool in the iced water as this stops the cooking process and keeps their green colour.
While the beans are cooking and cooling prepare the amandine garnish.
Heat the butter and oil in the frying pan over a medium heat.
Add the almonds and cook while stirring for 3 minutes until they are golden.
How, add the chopped garlic and stir for 1 minute to release the flavour.
Drain the green beans thoroughly and add to the frying pan to heat through for another 3 minutes.
Add the pepper and check the seasoning.
Pile the beans into a serving dish and scatter any remaining almonds from the pan over the top.
I find that it's easier to use a pair of tongs for this.
🥗 Side Dishes
Although green beans almondine go well with any main course dish, I think that they go particularly well with seafood dishes like these.
- Poor Man's Lobster Thermidor
- Baked Side of Salmon
- Pan Fried Sea Bass
- Cod Cheeks with Chorizo
- Salmon Mac and Cheese
- Roast Monkfish with Bacon
- Salmon Meuniere
- Cod Mornay with Prawns
- Asparagus - cook larger spears as green beans or cook thin young spears directly in the frying pan.
- Runner Beans - cook as for green beans.
- Broccoli - cut the florets into smaller pieces before cooking.
- Kale - steam or cook in a few centimeters of water.
- Spinach - toast the nuts and then add directly to the frying pan to wilt.
- Refrigerator - cool cover and store inthe refigeraor for up to 3 days.
- Freezer - can be frozen for up to 3 months but the quality is likely to be impaired as the nuts will become soft.
- To reheat - reheat in the frying pan over a low heat or cover the dish with foil and reheat in the oven at 180 C / 350 F / 160 FAN / Gas 4.
French beans, or haricot verts, were actually brough to France by the Spanish and Portuguese.
They are a variety of green bean that are slightly longer and thinner than the standard green bean variety and are slightly more tender.
They are still extremely popular in France and are often eaten as a course on their own, cold with a vinaigrette dressing.
More side dishes to try
Green Beans Almondine
- sharp knife
- Frying pan / skillet
- 400 g green beans
- 2 cloves garlic
- 60 g flaked almonds
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- Trim the stalk ends from the beans and peel and chop the garlic.
- Bring a saucepan of water to the boil and add the salt. Add the beans and cook for about 4 minutes, until they are just tender.
- Fill a large bowl with water and 5 large ice cubes.
- Remove the saucepan from the heat immediately, drain in a colander.
- Tip the beans into the iced water to cool.
- Heat the butter and oil in the frying pan over a medium heat.
- Add the almonds and cook while stirring for 3 minutes until they are golden.
- Add the chopped garlic and stir for 1 minute
- Drain the green beans thoroughly and add to the frying pan to heat through for another 3 minutes.
- Add the pepper and check the seasoning before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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