Green Beans Almondine…green beans cooked until tender, tossed together with toasted almonds with a light sauce; perfect for your dinner table. The green beans can be prepared ahead, then mixed right before dinner. Another K.I.S.S. recipe that will both impress and satisfy.
First, let’s clarify the title. Green Beans Almondine is the way I have always referred to this dish. You may also see it referred to as Green Beans Amandine or Haricots Verts Amandine, which is the French title where amandine indicates a dish cooked with or garnished with almonds. Toe-may-toe, Toe-mah-toe. Regardless of how you spell or pronounce, this dish is an easy crowd-pleasing side.
Sometimes the dishes with minimal ingredients taste the best. This is one of them. You can use green string beans or French style haricot vert, which are thinner green beans. How long you cook them is up to you. I grew up where vegetables were cooked until they were more than tender and we didn’t worry so much about the bright green color. Therefore, putting them in an ice bath was foreign to me. Honestly, I don’t dig out a bowl and fill it with ice to stop the beans from cooking. Instead, I drain them, rinse with cold water, and continue with the recipe.
If you are a trained chef, you would shutter at the thought of not placing them in an ice bath, blah, blah, blah. Look, if you want to, do it. I grew up with canned green beans and those are so overdone to the point of mushyness. But, guess what? When my Dad made green bean casserole with the canned stuff, it was and still is the first thing to get eaten.
That said, for this recipe, I rinse the beans with cold water as a “make ahead” step. If I am banging these out in one swoop, I just drain and continue with the recipe. This comes together pretty quickly, so have everything prepared before starting.
To cook the green beans, place them in a pot of boiling water and cook until they’re cooked to your desired tenderness.
- If you want them crisp, about 3 – 5 minutes.
- If you want them tender, about 5 – 7 minutes.
- If you are like me and want them a little softer, 7 – 10 minutes. My family prefers them this way. I don’t like them crunchy because to me, they taste raw. But who am I to judge? Maybe I like them softer because of nostalgic reasons because of my Dad. Cook to your liking.
After you cook the green beans…
- In a large skillet, add the butter, olive oil and almonds. Toast the almonds for a few minutes until they just start to turn a light golden color.
- Add the garlic and saute until fragrant, about a minute.
- Add the wine and stir to coat the almonds and garlic.
- Add the beans back into the pan and toss to heat through.
- Season with salt and pepper to your liking and serve.
Want to dazzle? Serve these on a platter rather than a bowl. Spread the almonds on top. It will look stunning.
Be happy, eat well…
Cooking time is dependent on how crisp you like your green beans ranging from 3 - 10 minutes.
- 2 pounds string beans
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup sliced almonds
- 2 medium garlic cloves minced
- ¼ cup white wine
- Kosher salt - I use 2 teaspoons
- Pepper - I use 1 teaspoon
Bring a large pot of salted water to a boil. I add about a tablespoon of kosher salt to the water.
Add green beans to boiling water and cook until desired tenderness.
If you want them crisp, about 3 - 5 minutes.
If you want them tender, about 5 - 7 minutes.
If you are like me and want them a little softer, 7 - 10 minutes.
Drain in a colander and rinse under cold running water until completely cool. If you are preparing ahead, drain the beans well, pat dry, and set aside. You can make these a day ahead. Just place the beans wrapped with a paper towel in a plastic bag.
In a large skillet, add the butter, olive oil, and almonds. Toast the almonds for a few minutes until they just start to turn light golden in color.
Add the garlic and saute until fragrant, about a minute.
Add the wine and stir to coat the almonds and garlic.
Add the beans back to pan and toss to coat and combine with the almonds. Lower the heat and cook, tossing, until heated through, about 1 minute or 2. Season with salt and pepper to taste.
Transfer to serving platter and spread almonds on top. Serve immediately.