Green Beans Almondine (Haricots Verts Amandine) (2024)

Green Beans Almondine – or Amandine in French – is a classic French side dish that’s quick, easy and elegant. Crisp green beans are tossed in brown butter with toasted almonds and shallots for a healty-ish side that’s buttery, nutty and crunchy. It’s a great dish for the Holidays, or dinner any night of the week!

Ingredients for Green Beans Almondine:

• • Green Beans or “Haricots Verts” – Being a French dish, Green Beans Almondine is traditionally made with “Haricots Verts” (French string beans). In comparison with green beans, Haricots Verts are slimmer, longer and straighter. They take less time to cook and often turn more tender. Haricots Verts can be found in most grocery stores in North America, but are slightly more expensive than green beans. As more affordable options, this recipe works perfectly with green beans (as pictured here), string beans or even wax beans. When picking out the beans, look for a vibrant color, little to no blemishes, and a strong “snap” to ensure freshness.

• • Almonds – Almondine (or amandine) is a French culinary term for an almond garnish. So the almonds truly make the dish here. You can use sliced almonds that are either blanched or unblanched (with skin on). The sliced almonds will be lightly toasted in brown butter to develop further nutty flavors with a delicious crunch. As another option, you can use slivered almonds (same quantities) and toast them as described in the recipe.
• • Brown butter – Known as “beurre-noisette”, brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color.Brown butter develops delicious nutty flavors, which gives Green Beans Almondine such a unique taste. The brown butter is used here to then toast the almonds and coat the beans. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!
• • Shallots – Shallots are a beloved ingredient in French cooking, and they shine in this dish. They have a delicate sweet flavor that pairs perfectly with the nutty brown butter and almonds. When picking out shallots, look for ones that are non-sprouted and that feel dry, firm and heavy for their size.
• • Garlic – I like to use 4 cloves of garlic, but this measurement is forgiving: you can use less if you would like, or more cloves if you love garlic.
• • Lemon – This recipe requires the use of both zest and juice, so I recommend you get an organic lemon.

Key steps for Green Beans Almondine:

Green Beans Almondine is a delicious recipe that comes together is less than 20 minutes. It does require a few steps, but they are quick and easy. Take some time to read about these key steps below, so you’ll better understand how this dish comes together.

#1. Blanching the Green Beans. Blanching the beans, means you par-cook them in a pot of boiling salted water until al-dente (crisp-tender). This usually takes about 4-5 minutes. To test the doneness of the green beans, you can take a bite of one: it should squeak between your teeth. It is important the beans are slightly undercooked when done blanching. They will continue to cook later in the fry pan, with the other ingredients.

#2. Making a Brown Butter. While the green beans are being blanched, you can start melting the butter over medium-low heat in a large fry pan. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes.Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes. Immediately add the toasted almonds and turn the heat to low.

***Be careful,as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. For this recipe, it is best for the brown butter to not be fully brown yet (light gold color is best) before adding the almonds; as the butter will keep cooking with the almonds.

#3. Toasting Almonds in Brown Butter. Take the time to toast the almonds on low heat in the brown butter, stirring occasionally. Sautéing the almonds in butter slowly develops their nutty flavors further and turns them crunchy and golden, but prevents them from burning.

#4. Add Garlic & Shallots for extra flavor. Once the almond slices are toasted to a golden color, you can add garlic and shallots to the pan. They will both add extra flavor and create a nice mix of crunchy/tender textures to the finished dish.

#5. Tossing Green Beans until glossy. Once the shallots are tender, it is time to add the blanched green beans into the pan. Using tongs, toss them gently until well coated with the brown butter and almond/shallots garnish.

How to prepare Green Beans Almondine ahead of time?

Green Beans Almondine is a great side dish to serve, especially during the Holidays. And, if needed, you can prepare the elements separately and ahead of time, and assemble the dish at the last minute before serving.

1. Blanch the green beans (step 1) and then immediately place them in an ice-bath: a bowl of water with ice-cubes. This will immediately stop the cooking process of the green beans. Once cooled, you can transfer the green beans to a bowl covered with foil or plastic film.
2. Prepare the brown butter and almond garnish (step 2-4)
3. Right before serving, re-heat garnish in a pan and toss the green beans in (step 5), until heated through.

More cooking notes:

• This recipe starts by boiling green beans in water to par-cook them. Do not hesitate to salt the water very generously. This will ensure the beans are seasoned through. They will also retain a vibrant color.
• I wouldn’t say this recipe is complicated but it has several quick steps that should be done simultaneously. Make sure you read the whole recipe through and prepare all the ingredients and equipment in front of you, before starting.

I hope you’ll love this Green Beans Almondine (Haricots Verts Amandine)recipe as much as I do! If you have any questions, please leave a comment.

More sides you may like:

• Classic Vegetable Tian from Provence
• Belgian Endive and Ham Gratin (Endives au Jambon)
• Classic French Gratin Dauphinois
• Leeks with Dijon Shallot Vinaigrette
• Crispy Duck Fat Potatoes

Audrey

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.