Green beans almondine (amandine) is a classic French dish of green beans with almonds. Almondine is a culinary term for an almond garnish. This dish pairs very well with beef bourguignon and creamy mashed potatoes and is one of my guests’ favourite recipes at the Aald Harbour Hoose. It’s a green bean recipe for people who think they don’t like green beans and for those that know they do.
This green beans recipe is for people who think they don’t like green beans.
One of the fantastic things about serving dinners to my guests is that I get to create bespoke menus for them. I take into consideration any dietary requirements, and seasonal availability of ingredients, and I cook, basically, what I feel like cooking that day with what I can source.
My guests have no idea what they’re getting until they sit down, and I serve it to them.
I was surprised at the number of people who tried this dish, and confessed afterwards that they’d become converts to the wonderful world of this humble string vegetable.
It’s the parboiling (it’s important to do in this in heavily salted water) for 4 minutes exactly (I set the timer, using fine green beans. Lengthen the time if your beans are thicker).
Amandine: a French word often Anglicised as almondine; a culinary term indicating a garnish of almonds.
What you’ll need
- 400 grams fine green beans
- 40 grams/ 1/4 cup raw almonds, halved lengthwise
- 1 lemon, zest and juice
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp butter (of choice)
- olive oil, to drizzle
How to make green beans almondine
- Bring a pan of heavily salted water to the boil. Parboil the green beans for 4 minutes exactly.
- Drain, and plunge the green beans into cold water to halt the cooking process. Set aside until needed.
- Heat the butter in a saute pan over medium heat, saute the almonds until they begin to brown, about 2 minutes.
- Add the shallots and garlic and cook until the shallots begin to soften.
- Add the green beans, tossing to coat. Add the lemon zest and juice, and season well with salt and pepper.
- Arrange on a serving plate, with the toasted almond mixture decoratively piled high. Drizzle with a good quality extra virgin olive oil before serving.
What do you serve with green beans almondine?
I began making this recipe as a side dish to accompany beef bourguignon made with locally sourced native Shetland beef. I’ve also got a vegan mushroom bourguignon option, pictured below, for my guests with dietary requirements.
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Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Green Beans Almondine Recipe
Ingredients
- 400 grams fine green beans
- 40 grams raw almonds halved lengthwise
- 1 lemon zest and juice
- 2 shallots finely chopped
- 2 garlic cloves finely chopped
- 1 tbsp butter
- olive oil to drizzle
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Equipment
Instructions
- Bring a pan of heavily salted water to the boil. Parboil 400 grams fine green beans for 4 minutes exactly.
- Drain, and plunge the green beans into cold water to halt the cooking process. Set aside until needed.
- Heat 1 tbsp butter in a saute pan over medium heat, saute 40 grams raw almonds, halved lengthwise, until they begin to brown, about 2 minutes.
- Add 2 shallots, finely chopped, and 2 garlic cloves, finely chopped and cook until the shallots begin to soften.
- Add the par-boiled green beans, tossing to coat. Add the zest of 1 lemon and squeeze over the juice. Season well with salt and pepper.
- Arrange on a serving plate, with the toasted almond mixture decoratively piled high. Drizzle with a good quality extra virgin olive oil before serving.
Easy Vegan Mushroom Bourguignon for a Plant-based Meal
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