Green Beans Almondine (or Amandine)
Green Beans Almondine (Amandine) – Take plain green beans to the next level with this deliciously simple vegan recipe featuring tender string beans, buttery toasted almonds, and a squeeze of fresh lemon!
Green Beans Almondine (or Amandine) is a classic French side dish that elevates simple green beans with toasted, buttery almonds for irresistible crunch and flavor. ‘Amandine’ is the French term for any dish garnished with almonds – and this recipe is a perfect pair!
Why We Love This Recipe!
Bright, colorful, and crowd-pleasing, it’s a perfect side dish for casual weeknights or elegant holiday tables. It comes together fast in one pan with minimal ingredients, delivering big on taste and texture.
I absolutely loved every bite – the crisp-tender beans, nutty crunch, and vibrant pop of color make it a standout. (I even tossed in extra almonds because… why not? They’re just so delicious!)
This vegan-friendly version is a terrific holiday side, and I hope it becomes a favorite at your table too!
Ingredients You’ll Need
With only a few simple ingredients, use the freshest possible for the best flavor! And as always, adjust the amounts to suit your tastes and needs.
Here is everything you will need, including ingredient variations and recommendations:
- French Green Beans (Haricots Verts) – These slender beans have a more delicate texture and intense flavor than regular green beans. Use fresh or frozen—if unavailable, regular fresh green beans work great.
- Raw Almonds – Slivered or sliced (flaked) raw almonds are ideal for quick, even toasting.
- Vegan Butter – Miyoko’s is my absolute favorite—it browns beautifully and adds incredible nutty richness to the almonds. Substitute a good-quality olive oil (plain or garlic-infused) if you prefer an oil-based version.
- Fresh Lemon – A squeeze of lemon juice (or zest) at the end brings brightness and ties everything together. Adjust to taste.
- Garlic (Optional) – For extra flavor, add a few whole or smashed cloves to the blanching water, or mince and sauté with the almonds.
How To Make Green Beans Almondine
It’s one of the simplest stovetop recipes and is ready in 20 minutes!
- Steam the green beans. Use your preferred method. I cooked mine in a little water on the stovetop. Once the water came to a boil, it only took about 4 minutes to cook. Transfer to a serving tray or casserole. When done, they will turn a nice bright green (above left).
- Toast the almonds. In the same pot, melt the butter, add the almonds, and cook until golden, stirring often.
- Assemble. Spoon the almonds over the green beans (shown below), add a sprinkle of salt, and squeeze lemon. You can also toss the green beans and almonds together in a serving dish, but I prefer the layered presentation. Plus, it’s easier to serve, ensuring the almonds are distributed evenly.
And that’s it, a beautifully healthy and easy recipe I hope you’ll enjoy often!
How To Store Leftovers
- Refrigerator: Leftovers will stay fresh for 3 to 4 days in a covered container.
- Freezer: To store green bean almondine in the freezer, let it cool completely, then store it in freezer-safe containers for up to 2 to 3 months. Let thaw before reheating.
How To Reheat
- Oven: Warm leftovers in the oven at 350 degrees, uncovered, for 15 – 20 minutes.
- Stovetop: Heat quickly over medium-low until warmed through, adding 1 – 2 tablespoons of water if needed.
- Microwave: Or reheat in the microwave in 30-second intervals, stirring between each, until warm.
Can You Make Green Bean Almondine Ahead?
Yes! Make the green bean almondine recipe as directed, then refrigerate until ready to use. Simply reheat on the stovetop over medium-low heat until warmed through.
Serving suggestions
Here are a few favorite main and side dish ideas to go along with this easy green bean recipe:
- Stuffed Acorn Squash With Quinoa
- Lentil Walnut Loaf
- The Ultimate Vegetable Lentil Loaf
- Oven Roasted Red Potatoes
- Vegan Mashed Potatoes
- Scalloped Potatoes
If you try this Almondine Green Bean recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
GREEN BEANS ALMONDINE (AMANDINE)
Classic French green almondine with toasted almonds and lemon makes an easy, healthy, and delicious vegan side dish recipe!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: Serves 4 – 6 1x
- Category: Side
- Method: Stovetop, Blanch, Toast
- Cuisine: French
- Diet: Vegan
Ingredients
- 12 oz French green beans (regular green beans are ok too)
- 2 tablespoons vegan butter (I recommend Miyoko’s)
- 1/2 cup slivered almonds
- 1 – 2 lemons, juice of
- pinch of salt
Instructions
Green Beans: Add 1 – 2 cups of water and a generous pinch of salt to a heavy-bottom pot, add green beans, and bring to a boil. Reduce heat to medium and cook, uncovered, until green beans brighten in color, about 4 – 5 minutes. Transfer green beans to a serving tray or casserole. Cover to keep warm.
Almonds: Using the same pot, melt the butter, add the almonds and cook until golden, stirring often, about 5 – 6 minutes.
Assemble: Spoon the almonds over the green beans, add a sprinkle of salt and a squeeze of lemon. Alternately, toss the ingredients together in a serving bowl rather than layering.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 3 to 4 days, in a covered container. To keep longer, store in the freezer for up to 2 to 3 months. Let thaw before reheating (see notes for reheating instructions).
Notes
For extra flavor, add a few whole cloves of garlic to the water when steaming the green beans for an infused garlic flavor. Or add a few cloves while toasting the almonds, adding them to the serving dish if you like.
Feel free to use 3/4 – 1 cup of almonds for a fuller presentation (and just because they are delicious!).
Reheat:
- Oven: Warm leftovers in the oven at 350 degrees, uncovered, for 15 – 20 minutes.
- Stovetop: Heat quickly over medium-low until warmed through, adding 1 – 2 tablespoons of water as needed.
- Microwave: Or reheat in the microwave in 30-second intervals, stirring between each, until warm.
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I already have all of these ingredients and was planning this dish for Thanksgiving! I love your presentation so will definitely do that. I would like to make ahead, and can microwave them, but if I reheat on the stove, you must do it in water, right? Same as when cooking, just a little? Or put in boiling water til heated?
Great question Stephanie! It would be smart to add 1 – 2 tablespoons of water to the pan when heating on the stove. I’ve updated the recipe and also included an oven method that you may prefer. Thanks so for the comment! Enjoy your holidays! Cheers :)