Fine Cooking Magazine - November/December 2020

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.

Ingredients

1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
1 oz. (2 Tbs.) unsalted butter
2 Tbs. pure olive oil
1/2 cup slivered almonds
1 tsp. minced or pressed garlic (1 medium clove)
1 Tbs. fresh lemon juice (from 1 small lemon)
Kosher salt and freshly ground black pepper

Calories (kcal) : 120
Fat Calories (kcal): 90
Fat (g): 10
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 5
Cholesterol (mg): 10
Sodium (mg): 150
Carbohydrates (g): 7
Fiber (g): 3
Protein (g): 3

Preparation

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.
In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.
Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.
Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

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.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Haricots Verts
IN THIS RECIPE
Almonds
IN THIS RECIPE
Garlic
FEATURED
Squash Blossoms

Reviews

Rate or Review

Reviews (3 reviews)

Gracks | 01/17/2016
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.
Russcalot | 05/07/2015
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.
CathyZ | 11/26/2012
I really liked that the nuts had a nice crunch and green beans were soft and not crunchy.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Green Beans Amandine with Almonds and Garlic
Yield: 6 to 8 servings
Ingredients: 1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed; 1 oz. (2 Tbs.) unsalted butter; 2 Tbs. pure olive oil; 1/2 cup slivered almonds; 1 tsp. minced or pressed garlic (1 medium clove); 1 Tbs. fresh lemon juice (from 1 small lemon); Kosher salt and freshly ground black pepper