Green beans have been a staple side dish at my dinner table for as long as I can remember. While plain steamed green beans are fine, sometimes you want something with a bit more flavor and crunch. That’s exactly why I started making these green beans with almonds years ago.
I love how this recipe takes just a few simple ingredients but makes such a difference. The toasted almonds add that perfect nutty taste and extra texture that plain green beans are missing. And the best part? It only takes about 15 minutes from start to finish. I’ll often throw this together while my main dish is in the oven, and everyone always comes back for seconds.
Whether you’re looking for a quick weeknight vegetable side or something to bring to a potluck, this recipe has become my go-to. It’s simple enough for picky eaters but still has enough flavor to make grown-ups happy too.
Why You’ll Love These Green Beans with Almonds
- Quick side dish – Ready in just 20-30 minutes, these green beans are perfect for busy weeknight dinners when you need something fast but tasty.
- Simple ingredients – With just a handful of basic ingredients you likely have in your pantry, you can create a restaurant-worthy side dish at home.
- Perfect texture combination – The crisp-tender green beans paired with crunchy almonds create an enjoyable mix of textures that makes this dish extra special.
- Healthy choice – This naturally vegan and gluten-free side dish is packed with nutrients, making it a great addition to any balanced meal.
What Kind of Green Beans Should I Use?
Regular green beans (also called string beans or snap beans) are perfect for this recipe, and you’ll find them easily at most grocery stores. Fresh beans should be bright green, firm, and snap cleanly when bent – avoid any that are limp or have brown spots. While French haricots verts will also work beautifully in this recipe, they’re thinner and more tender, so you’ll need to reduce the cooking time by a minute or two. If you’re in a pinch, frozen green beans can work too – just make sure to thaw and pat them dry before cooking to help them get that nice sear instead of steaming.
Options for Substitutions
This simple side dish can be adapted with several easy swaps if you need to:
- Green beans: Fresh green beans work best, but you can use frozen green beans in a pinch. If using frozen, reduce the initial cooking time by 2 minutes. You could also try this recipe with asparagus spears or haricots verts.
- Shallot: No shallots? Use 1/4 of a small red or yellow onion instead. Pearl onions would work nicely too.
- Almonds: Feel free to swap sliced almonds with slivered almonds, chopped walnuts, or pine nuts. For nut allergies, try toasted pumpkin seeds or sunflower seeds.
- Olive oil: Any neutral cooking oil will work here – try avocado oil or even butter for a richer taste.
- Lemon juice: If you’re out of lemons, try 1-2 teaspoons of white wine vinegar or apple cider vinegar for that bright, acidic kick.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking green beans is overcooking them until they’re mushy and dull – instead, blanch them in well-salted boiling water for just 3-4 minutes until bright green and crisp-tender, then immediately plunge them into ice water to stop the cooking process. Another common error is adding the garlic too early, which can cause it to burn and become bitter – wait to add it until the last 30-60 seconds of cooking, letting its flavor infuse without becoming harsh. To keep your almonds from burning (which can happen in seconds), toast them separately in a dry pan over medium heat while stirring constantly, then set them aside until you’re ready to add them to the finished dish. For the freshest flavor, squeeze the lemon juice over the beans just before serving, as cooking with it can dull its bright, citrusy punch.
What to Serve With Green Beans with Almonds?
These crispy green beans make a perfect side dish for pretty much any main course you can think of! They’re especially good alongside roasted chicken or grilled steak, where the nutty almonds and bright lemon complement the meat perfectly. For a complete weeknight dinner, I like to serve these beans with baked salmon and rice pilaf – the flavors just work so well together. If you’re planning a holiday meal, these green beans fit right in next to turkey, mashed potatoes, and cranberry sauce, adding a nice crunch to the plate.
Storage Instructions
Keep Fresh: These tasty green beans will stay good in an airtight container in the fridge for up to 4 days. The almonds might lose a bit of their crunch over time, so if you’re planning to eat them later, you might want to store the toasted almonds separately and add them just before serving.
Make Ahead: If you’re prepping for a dinner party or busy week, you can blanch the green beans up to 2 days ahead. Just store them plain in the fridge, then finish the recipe with the almonds, shallots, and seasonings when you’re ready to serve. This way, they’ll taste just as fresh as if you made them right away!
Warm Up: To enjoy leftover green beans, just give them a quick toss in a skillet over medium heat for 2-3 minutes until they’re warm. You can also microwave them, but the stovetop method helps keep them crisp. Add a small squeeze of fresh lemon juice right before serving to wake up the flavors.
| Preparation Time | 5-10 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-12 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 1 pound green beans (trim the ends)
- 1 tablespoon olive oil
- 1/4 teaspoon salt (and extra for boiling water)
- 1/4 teaspoon black pepper
- 1 shallot (sliced thinly)
- 3 garlic cloves (chopped finely)
- 1/4 cup almonds (sliced)
- Juice of 1/2 lemon
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a rolling boil.
Once boiling, add the green beans to the pot and cook them until they turn bright green but remain firm, which should take about 3-4 minutes.
Step 2: Prepare the Shallot and Garlic
In a large skillet, heat olive oil over medium-high heat.
Add the shallot and garlic to the skillet and sauté until they become fragrant but not golden, which should take approximately 2 minutes.
Be careful not to burn them, as this can alter the flavor.
Step 3: Cook and Season the Green Beans
Using a large slotted spoon, carefully transfer the blanched green beans from the pot of water to the skillet with the sautéed shallots and garlic.
Season the green beans with salt and pepper to your liking, and continue cooking them in the skillet until they become fork tender but still retain their crispness, about 3-4 minutes.
Step 4: Finish with Lemon Juice
Once the green beans are cooked to your desired tenderness, transfer them to a large serving platter.
Drizzle lemon juice on top for a refreshing, zesty finish.
Step 5: Toast and Add Almonds
In the same skillet used to cook the green beans, add sliced almonds over medium heat.
Toast the almonds until they turn golden brown, which should take about 5-6 minutes.
Keep an eye on them to prevent burning.
Once toasted, remove from heat and sprinkle the almonds on top of the green beans for a delightful crunch and added flavor.