Servings: 6 to 8
Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch. To speed your prep, see our Test Kitchen tip on how to quickly trim a lot of beans.
Make Ahead Tips
The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead; refrigerate wrapped in paper towels in a plastic bag.
This is a really good, reliable compliment for a main course. I always think of these when serving a stunning menu simply because I know they will stand up to the job in hand.
I bought Green Giant haricot verts in bags (already cleaned and trimmed), opened three bags, put them all together in the microwave for 90 seconds then removed them immediately. Followed the rest of the directions. By the time you take out the almonds you've basically got brown butter (always popular). All gone by the end of dinner, 4 stars because it was a bit on the greasy side.
I really liked that the nuts had a nice crunch and green beans were soft and not crunchy.
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