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Green Beans Almondine (Green Beans with Almonds)

This simple side dish of Green Beans Almondine(Green Beans With Almonds) comes together easily and quickly. Toasted almonds or pecans add extra flavor and crunch to this fresh Thanksgiving side.

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Thanksgiving is coming up in a few weeks here in the US. I cannot believe how fast time has gone by this year.

The blog has grown, our family went through a big move, and we sure are excited to come together for the holidays this year and take a little break.

During the winter holidays, we usually cook together, bake treats that we then give away as presents, watch holiday movies and visit with family.

We are a close bunch over here, and since we’re all living apart from one another, we always look forward to coming together at the end of the year to celebrate and spend time together.

Every year, I try to feed my family healthier foods during the holidays. While I know the holidays are made to indulge, I try to sneak in a vegetable once in a while.

Green Beans Amandine is always a favorite, and I can’t ever make enough of it. It always goes really fast, and people start asking if there’s more. 

It’s really easy to make, and it pairs really well with the bird of your choice and the rest of the heavier side dishes you’d usually serve on Thanksgiving (like my famous cheesy potatoes, vegetarian stuffing, or sausage, cranberries, and walnuts stuffing). 

I personally do not like the classic green bean casserole. I feel like the green beans become too mushy, lose their color, and the vegetable gets lost underneath all of the toppings.

Green beans almondine is a great replacement, and it is so easy to make!

What do you usually make for side dishes? Let me know in the comments!

What is Green Beans Almondine/Amandine?

Green beans almondine is a classic French dish of green beans with almonds. Almondine (or amandine) is a culinary term for an almond garnish.

You’ll see the garnish on fish, potatoes, or asparagus very often.

In American cookbooks, you will see the term almondine, and in others, you will see the term amandine. They mean the same thing but just have different spellings.

What kind of green beans can I use in this recipe?

I usually use French green beans (haricot vert) because they are more tender, slimmer, and have better flavor than standard green beans.

I like to buy the frozen kind at Trader Joe’s because they are already trimmed and cook faster. You can also use fresh green beans if you have access to them.

Can I use pecans instead of almonds?

If you are allergic to almonds or don’t like them, you can definitely use pecans or walnuts. The combination works just as well.

How do you make this recipe for green beans with almonds?

Again, like many of my recipes, this one is a one-pot dish. I’m all about easy and fast cooking, especially around the holidays.

I spend so much time in the kitchen making roasts, or baking cozonac, that when I make my sides, I do not want to fuss around with too many steps.

Step 1.

Start by heating up the oil in a saucepan. Chop garlic and onion.

Chopped onions and garlic on wooden board0

Add them to the pan.

Chopped onions and garlic cooking in the pan0

Watch your garlic so that it does not burn. You want the garlic and onion to become translucent and release their aroma. 

Step 2.

Add the frozen or fresh green beans and lemon zest.

Onions garlic and green beans cooking in the pan0

Step 3.

Pour the water in, add salt and pepper to your taste, then cover the pan with a lid. Allow it to simmer at low heat for about 5 or 6 minutes. You want your beans to be al dente, not mushy.

Step 4.

Once you see that your beans are cooked through, turn off the heat and squeeze some lemon juice on them. Correct the taste for salt and pepper if necessary.

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Add the chopped almonds.

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The dish is now done and ready to eat. Place the green beans in a cute bowl and serve as a side dish.

How do you store leftover green beans and almonds?

If you have any leftovers, you can store them in an airtight container. They will last about 3-4 days in the refrigerator.

I have a bunch of green beans, but I don’t want to cook them all. Can I freeze them for later use?

If you have lots of fresh green beans and do not want to use them all, you can freeze them, but not before you blanch them.

Blanching ensures that the green beans retain their original texture and color when you get around to cooking with them.

How do I blanch green beans?

The first tip I can give you is to salt your blanching water generously. I learned this trick from the Salt, Fat, Acid, Heat documentary on Netflix.

Generously salting the water will ensure that your beans are salted both inside and out and also keep that vibrant green color. Do not worry. They will not be over-salted because they won’t be in the salty water for too long.

Bring a pot of salted water to a rolling boil, and while the water is boiling, prepare a bowl with ice and water. Get that water VERY cold.

Drop your trimmed, fresh green beans in the boiling water for 2 minutes max. Do not walk away. Watch those beans! 

After your quick boil is up, drain the beans and quickly put them in the ice water bath for a couple of minutes. The rule is that the green beans should spend equal amounts of time in boiling water and ice water.

Now you can go ahead, drain them well in a colander, then place them in freezer bags or containers labeled with the date. They last in the freezer for about 1 year.

When ready to use them, just throw them in the recipe you are making. You do not need to defrost them first.

Make sure the cooking time is 2-3 minutes less than the original recipe.(as your beans were already cooked for a while before you froze them).

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Do you have any other questions? Did this dish turn out? Let us know what else you like to cook for the holidays.

Check out the webstory for this recipe: Easy Green Beans With Almonds

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Green Beans Almondine (Green Beans with Almonds)

This simple side dish of Green Beans Almondine comes together easily and quickly. Toasted almonds or pecans add extra flavor and crunch to this fresh Thanksgiving side.
5 from 4 votes
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Course: Side dishes
Cuisine: American
Keyword: best green beans almondine recipe, green beans almondine, green beans with almonds
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 151kcal


  • 1 pound green beans frozen or fresh
  • 1 medium onion
  • 2-3 garlic cloves
  • 2 tablespoons olive oil
  • ¼ cup water
  • ¼ cup toasted almonds or pecans
  • 1 lemon zest and juice
  • ¼ teaspoon salt or to your taste
  • teaspoon ground black pepper


  • Start by heating up the oil in a medium size saucepan, then add the chopped garlic and onion.
  • Watch the garlic so that it does not burn. You want the garlic and onion to become translucent and release their aroma.
  • Add your frozen or fresh green beans.
  • Pour the water in, add salt, pepper and lemon zest, and then cover the pan with a lid.
  • Allow it to simmer at low heat for about 5 or 6 minutes. You want your beans to be al dente.
  • Once you see that the beans are cooked through, turn off the heat, squeeze some lemon juice, and sprinkle with almonds.
  • Serve as a side dish. Perfect for holidays, especially Thanksgiving.


Serving: 1g | Calories: 151kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 155mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 784IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 2mg
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Recipe Rating


Sunday 20th of November 2022

Can I prepare the day before?

The Bossy Kitchen

Sunday 20th of November 2022

Yes, you can. Add the almonds when you serve the dish after you warm it up.


Friday 27th of November 2020

Green bean & almond recipe. I note that the ingredient list states lemon zest & juice. However in the instructions there is not mention as to when to add the zest. Please advise. Also many thanks for your hungarian recipes. mouthwatering and am going to make the stew.


Sunday 29th of November 2020

HI Bossy , appreciate the fact that in a timely manner, you made the effort to correct the omission. And yes, I am going to try the goulash recipe. Thanks for the many varied and interesting recipes on your website. Greetings from the land down under - Australia! . Mazza

The Bossy Kitchen

Saturday 28th of November 2020


Sorry about that. The article tells you exactly when to add the lemon zest(also see the pictures), it was missing from the recipe card. Thank you for letting me know, now it got corrected.

Also, I am happy you like the recipes. That Hungarian goulash is very good.