Green Beans Amandine

Transform ordinary green beans into an elegant French delicacy with this classic Green Beans Amandine. The combination of buttery toasted almonds, sweet caramelized shallots, and bright lemon zest creates a side dish that’s both sophisticated and surprisingly simple.

What makes this version special is the perfect balance of textures – crisp-tender green beans against crunchy almonds – and the layered flavors from properly seasoned cooking water, aromatic garlic, and that finishing touch of fresh lemon that makes everything sing.

Ingredients

For the Base:

• 1 lb (16 oz) French green beans (haricot verts), trimmed
• 2 tablespoons unsalted butter
• ¼ heaping cup raw sliced almonds

Aromatics:

• 2 medium shallots, finely diced
• 2 medium garlic cloves, finely minced

Finishing Elements:

• Zest of 1 small lemon
• 2 teaspoons freshly squeezed lemon juice
• Kosher salt to taste
• Freshly ground black pepper to taste

Steps

1. Bring a large pot of water to a boil. Season with 3-4 tablespoons kosher salt until it tastes like sea water (about as salty as the ocean). This aggressive salting is crucial for properly seasoned beans and helps maintain their vibrant green color.
2. Blanch green beans for 4-5 minutes, stirring occasionally. Test by biting one – it should be crisp-tender and slightly squeaky between your teeth. The beans should still have some resistance, as they’ll continue cooking later. Immediately prepare an ice bath if not moving directly to the next step.
3. In a large skillet over medium-low heat, melt butter until bubbling (but not brown). Add almonds and sauté for 2-3 minutes, stirring frequently, until they’re golden brown and fragrant. Watch carefully – nuts can burn quickly.
4. Reduce heat to low and add shallots and garlic. Sauté for 1-2 minutes until fragrant and lightly caramelized. The shallots should be translucent but not browned, which would make them bitter.
5. Using tongs or a slotted spoon, transfer beans directly from water to skillet (some water clinging to beans is good). Toss gently for 1-2 minutes until beans are tender and evenly coated with the almond mixture.
6. Finish with lemon zest and juice, tossing to combine. Season with salt and pepper to taste. Serve immediately while the almonds are still crisp and the beans are hot.

Smart Swaps

• Use olive oil instead of butter for a dairy-free version
• Substitute pine nuts or pecans for almonds
• Try orange zest instead of lemon for a different citrus note

Make It Diabetes-Friendly

• This recipe is naturally low-carb at 7g net carbs per serving
• Increase almonds to ⅓ cup to add more healthy fats and slow absorption
• Pair with protein to further reduce glycemic impact

Pro Tips

• Choose thin French green beans (haricot verts) for most elegant presentation
• Toast almonds separately if making ahead – add just before serving to maintain crunch
• Test beans frequently during blanching – overcooked beans turn mushy and dull green