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Green Beans Amandine

Green Beans Amandine – tender-crisp green beans tossed with buttery toasted sliced almonds and a splash of fresh lemon juice – is a quick and easy yet elegant and delicious vegetable side dish!

Also known as Green Beans Almondine, it goes with just about anything and is equally as good for a weeknight dinner as it is for a special occasion or holiday!

In French cooking, “amandine” simply means garnishing a dish with almonds…anything from chicken to fish to vegetables.

Green beans with almonds is probably the most well-known of the bunch, and for good reason. It transforms those plain-old boiled or steamed green beans into something truly special!

When you toast the almonds, the butter gets slightly browned and nutty as well – so yummy – and it adds such great flavor and texture to the beans. And the hint of lemon juice brightens everything up.

All you need are a few simple ingredients and about 20 minutes to make this easy yet impressive side dish. Let’s get right to it!

all of the ingredients needed to make green beans amandine; green beans, butter, lemon, almonds, salt, and pepper

Ingredients You Need:

Note: Ingredient amounts are in the recipe card below.

  • Fresh green beans
  • Butter
  • Sliced almonds
  • Fresh-squeezed lemon juice
  • Salt
  • Black pepper

Note: The above video is just a brief overview of the steps. Scroll down to the recipe card below for the full printable recipe with detailed instructions.

Recipe Tips & Tidbits:

  • Fresh green beans are best, but you can use frozen green beans in a pinch; they won’t have quite the same texture as fresh beans, but the dish will still be tasty! I don’t recommend using canned beans.
    • I love using haricots verts if I can get them (that’s the French name for long, thin green beans).
  • Generously salt the cooking water – but don’t overdo it – so that the beans taste good (it will also help keep the vibrant green color). It makes such a difference in the flavor of the finished dish.
  • Slivered almonds can be used instead of sliced.
  • Fresh lemon juice is best, but you could use bottled lemon juice if that’s all you have.
  • Traditional recipes for this dish often call for shocking the cooked beans in ice water before adding them to the butter and almonds and reheating them. I don’t find this step to be necessary (but you could certainly do it if you’d like).
    • By toasting the almonds while the beans are cooking, you just drain the cooked beans and then immediately add them to the pan with the almonds and butter. No extra steps or bowls to wash!
  • You could also make this dish with oven-roasted green beans; while the beans are in the oven, toast the almonds in the butter on the stove, then add the roasted beans and toss.
  • For a delicious extra boost of flavor, add some thinly sliced shallots and/or minced garlic to the pan while you are toasting the almonds. Yum!
green beans amandine in a skillet with a wooden spoon

Make-Ahead, Storing and Freezing:

Make-Ahead:

  • Slightly undercook the beans (because you will be cooking them again on serving day), drain them, and immediately put them in a bowl of ice water to stop the cooking and retain the green color.
  • Drain well, cool, and store the beans in an airtight container in the refrigerator.
  • To serve, toast the almonds in the butter, add the beans, additional butter and lemon juice, and cook until the beans are heated through and crisp-tender.

Storing:

  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days (if you made the beans ahead, take that time into consideration).
  • Reheat leftovers in a covered skillet over medium-low heat, stirring occasionally, just until heated through (you can add a little more butter if desired).

Freezing:

  • This dish is best when made fresh, and I don’t recommend making it and freezing it ahead of time, as the beans can become mushy and lose that crisp-tender texture.
    • That being said, if you have leftovers and want to freeze them, you can. Once cooled, place in a freezer bag, remove as much air as possible, and store in the freezer for up to 2 to 3 months.
green beans amandine on a white plate with serving utensils in the background

And guess what? If you enjoy these, you can also use this same technique with other veggies such as broccoli or asparagus, or you could even put those buttery almonds over some cooked chicken or fish.

I hope you try this Green Beans Amandine recipe and love it as much as I do. Thanks for visiting today!

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More Vegetable Side Dish Recipes You Might Like…

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

green beans amandine on a white plate

Green Beans Amandine

Green Beans Amandine – tender-crisp green beans tossed with buttery toasted sliced almonds and a splash of fresh lemon juice – is a quick and easy yet elegant and delicious vegetable side dish!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Estimated Calories: 196

Ingredients

  • 1 pound fresh green beans, trimmed (cut off stem ends)
  • 3 tablespoons butter, divided
  • ½ cup sliced almonds
  • 1 tablespoon freshly-squeezed lemon juice
  • salt, to taste
  • black pepper, to taste

Instructions

  • Place the green beans in a pot (I use a 3-quart pot) and cover with cold water; add salt to taste. Put the lid on the pot, bring to a boil and cook until the beans are crisp-tender, about 5 to 7 minutes (or done to your liking).
    Generously salt the cooking water – but don't overdo it – so that the beans taste good (it will also help them retain their vibrant green color). It really makes a difference in the finished dish!
  • While the beans are cooking, melt 2 tablespoons of the butter in a large skillet (I use an 11 or 12-inch skillet) over medium-low heat.
  • Add the almonds and a pinch of salt. Cook, stirring frequently, until the almonds and butter are light golden brown, about 1 to 2 minutes.
    If your green beans are not yet done at this point, take the pan off the heat while you are waiting so the almonds and butter don't get too brown or burn.
  • Drain the green beans and immediately add them to the skillet along with the remaining tablespoon of butter and the lemon juice. Stir to combine and heat through.
  • Taste and add salt (if needed) and pepper to taste. Serve immediately.

Notes

  • Fresh green beans are best for this dish, but you can use frozen green beans if that’s all you have; they won’t have quite the same texture as fresh, but the dish will still be tasty! I don’t recommend using canned beans.
  • Slivered almonds can be used instead of sliced.
  • Fresh lemon juice is best, but you could use bottled lemon juice in a pinch.
  • For a delicious extra boost of flavor, add some thinly sliced shallots and/or minced garlic to the pan while you are toasting the almonds. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat leftovers in a covered skillet over medium-low heat, stirring occasionally, just until heated through (you can add a little more butter if desired).
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