Best Ever Green Beans
These skillet-cooked green beans will become your favorite side dish! This green bean recipe features toasted almonds in a lemon-butter sauce.
Updated by Kathryne Taylor on May 24, 2024
Honestly, I didn’t know green beans could be this good. Inspired by a classic French recipe (haricots verts amandine), this green bean recipe features buttery toasted almonds, tender shallot and a squeeze of lemon.
I hope this recipe title caught your attention, because these green beans will be the standout on any plate. I have to stop myself from eating the whole pan myself, and I never thought I’d say that. Give me the choice between this dish and green bean casserole, and there’s no contest. Green beans amandine for the win.
This side dish is simple enough for weeknight dinners, but fancy enough for the holidays. I wrote the recipe to yield enough for about four people. You can very easily double the recipe for a crowd as long as you use a Dutch oven to contain the beans.
Haricots verts amandine translates to “almond green beans.” It’s often anglicized to “green beans amandine,” which then mistakenly turns into “green beans almondine.” I can see why, but I attended too many years of French class not to point this out!
I can’t say I remember eating these green beans during my semester in Bordeaux, France. Just one more excuse to go back when we can. I’ve tested these ingredients and techniques over and over again so you can enjoy this dish at home.
You won’t need to bother blanching the green beans—this dish magically comes together in one skillet. The recipe requires a bit of patience and some stirring, but it’s 100 percent worth the effort. Keep this recipe handy, because it goes with just about everything!
How to Cook Green Beans
Most chefs will tell you to blanch your green beans, which requires a big pot of salted boiling water for cooking the beans and a very big bowl of ice water to stop the cooking process immediately. Blanching definitely works as designed, but it always seems like a chore to me.
The good news is that I’ve found a cooking technique that I like a whole lot better, courtesy of America’s Test Kitchen. You’ve seen me use this method in my Green Bean Salad with Toasted Almonds & Feta and it works like a charm.
You’ll find the full recipe below, but here’s how it works. You’ll need a large skillet with a lid (affiliate link/if your skillet didn’t come with a lid, you can always use a cookie sheet).
- In a large skillet, bring ½ cup water and ½ teaspoon salt to a simmer over medium heat.
- Once simmering, add 1 pound green beans, cover, and cook, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
- Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
That’s it! Your perfectly tender (not mushy), bright green beans are ready to serve.
Watch How to Make the Best Green Beans
More Green Bean Recipes to Enjoy
- Perfect Roasted Green Beans
- Green Bean Salad with Toasted Almonds & Feta
- Blistered Green Bean and Corn Quinoa Salad
More Simple & Delicious Side Dishes
- Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
- Honey Mustard Brussels Sprout Slaw
- Parmesan Roasted Broccoli with Balsamic Drizzle
- Quick Collard Greens
Please let me know how your green beans turn out in the comments! I hope this recipe becomes your new favorite side dish.
Green Beans Amandine
This green bean recipe will become your new favorite side dish. Inspired by a classic French recipe (haricots verts amandine), these green beans feature buttery toasted almonds, tender shallot and a squeeze of lemon. Recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.
Ingredients
- 2 tablespoons unsalted butter, sliced into several pieces
- ½ cup sliced almonds
- ¼ cup thinly sliced shallot (about 1 small)
- 1 pound haricots verts or slender green beans, trimmed
- 2 teaspoons lemon juice, to taste
- 1 tablespoon + ½ cup water, divided
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
- Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
- Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
- Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
- Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. Leftover green beans will keep the fridge, covered, for about 4 days.
Notes
Recipe adapted from my Green Bean Salad with Toasted Almonds & Feta and Cooking Light’s Green Beans Amandine.
Make it dairy free/vegan: Replace the butter with extra-virgin olive oil (my preference) or vegan butter (I successfully tested with Miyoko’s Creamery).
Make it nut free: I think this dish would be nice with pepitas (green pumpkin seeds) instead of almonds, but haven’t tried. Or, omit the nuts and cook the butter until it has browned in step 1.
Prepare in advance: This recipe really comes together seamlessly as directed, and keeps well at room temperature for a couple of hours. Or, store it in the fridge and gently reheat the dish in the oven.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
What are cup measures in weight please (I am in UK).
Hi Julie, sorry to disappoint I don’t have those for you.
I made these beans. Used purple onions, twice as much. Set it aside as planned. After cooking beans for the 9 minutes, realized that’s not what my family likes… they like soft.., not crispy. So I added more vegan butter, 20 minutes lates a bit of olive oil and another Pat of vegan butter. and about of cup of onions. Cooked another 45 minutes. Added about 2 table spoons of balsamic vinegarett glaze and a half a lemon squeezed. A nice sprinkle of smoked paprika. At the end added the set aside almond mix. We are vegan and loved our grandma’s cooked all day green beans, which of course were flavored with bacon or ham. Not… we are vegan. I have never gotten so many compliments on the green beens. It’s is so good.
This was the best beans I’ve ever done and I’ve done lots as we eat more vegetables than anything else. I had to delete the almonds as my husband can’t do nuts.
I just have one question: Why do you say to have the butter sliced in several pieces? If you are melting it, why should that matter?
Hi Nancy, it helps it to melt evenly and not burn before the all the butter melts.
Thanks!
This is an excellent recipe – no left over beans when you make this
I love that! Thank you for sharing, Sharon.
Have made this recipe several times in half size batches and always love!! Thanks for sharing this recipe!!
Kate, I’m heading out on a long weekend camping/fishing outing with several of my fishing buddies, and cooking dinner one of the nights. I will cook this dish ahead of time and warm it up at the campsite. Also will fix a fake potato salad, using cauliflower instead of potatoes.
Love this recipe. Thank you
You’re welcome, Judith!
Delicious! I didn’t have any shallot, so I omitted that ingredient. This method requires a lot of attention, but is well worth it!
Thanks for sharing.
I’m happy you loved it, Lonny! Thank you for your review.
Loved the beans!!!
I agree…much better than a casserole! I was thinking about making a big green bean/mushroom, fried onion casserole. So glad I found your recipe! Thank you!
I’m glad, Gale! Thank you for your review.
Totally perfect simple and yummy. Did this as a side, last night, with our roast chicken w roasted carrots and onion. Perfect!!
I love lemon juice and prob over did it a bit … scant lemon juice, as per recipe, def… just to bring out the flavours. I didn’t have shallots so finely sliced spring onion. That bit was good!
Lovely recipe! I used olive oil, and sunflower seeds instead of nuts and it worked wonderfully.. Also swapped out the shallot for spring onion, which also worked well! Xx
I always blanch my green beans, but love this simpler and faster technique. I’m on it! Does this method have a name? Thanks Kate, green beans with almonds are a favorite in our house,
I’m glad you love it!
Without question the best green beans I’ve ever tasted! And pretty easy to make. Will have again tomorrow, Thanksgiving.
Hooray! I’m delighted you agree, Zach.
Hello, I just made this for the family Thanksgiving and everyone loved it! I couldn’t find a shallot in the store so I just left it out. A big hit! Thank you for the recipe.
Truly,
Julie from NJ
I’m glad it was still a hit, Julie! I appreciate your review.
This recipe is amazing! It is so easy, I love your note to be patient w/ the almonds – TOTALLY worth it. We just had friends over for dinner, and did salmon, potatoes, and these beans. A total hit. So grateful to you!
I’m glad these were a hit, Erin! Thank you for your review.
Well my mother-in-laws recipe for green beans almondine, which I have happily used for many years, will be retired. Everyone in my family agrees that this is much better. The leftovers were still delicious.
Thanks for this great recipe!
I’m glad you all love it, Carolyn!
Hi, this looks lovely and I’m making it for Christmas lunch. I am wondering if shallots are spring onions ( green onions ), or the vegetable that looks like a small white onion. Thanks
Hi! Shallots are about the size of a head of garlic. You can usually find them near the garlic. They have a brown/pink outside later. I hope you enjoy them!
This recipe was delicious, fresh tasting with a light touch of lemon. I used red onion in place of shallots as that was what I had on hand. Was a hit for our Christmas 2021 dinner! Will keep recipe as a go to in the future.
I’m glad you loved it! Thank you for sharing, Virginia.
Yet another great recipe; it seems as though 90% of what I cook now comes from you and now everyone thinks I’m a great cook. These green beans were the perfect veggie with the salmon I made and my husband couldn’t get enough of them. Thank you once again!
I love to hear that! Thank you for sharing. I’m glad you found another recipe from the blog you love.
An excellent green beans recipe. And, a very easy one.
You’re welcome, David! I appreciate your review.
It was awesome!
I was craving green beans this morning so I made this recipe and topped it with a fried egg. I’m telling you it may sound odd but it was delicious! Lovely flavor with just enough crunch to be satisfying.
Great side recipe! My family liked these green beans (haricot verts)! I’ll admit I did take a shortcut… that I recommend if you need to cut prep time. I toasted the almonds in the oven (3-4 min at 350) ahead of time, skipping the browned butter aspect (which I’m sure is delicious). But we really liked the sautéed shallots and cooking method for the beans! Topped with almonds at the end, for a nice presentation. We would make this again!
I’m happy you enjoyed it, Aliesha! I appreciate your review.
I don’t love green beans so I rarely make them. My husband recently commented that he likes/misses green beans so I thought I’d try again. I’m so glad I came across your recipe. They were D E L I C I O U S. Worthy of company, for sure. Like I said, I don’t normally love green beans but I went back for seconds. I bought a bag of ready to eat haricots verts from Trader Joes which made it super easy to prepare.
Hooray! That’s great to hear these green beans were a hit. Thank you for your review, Linda!
I’m normally not the biggest fan of green beans, but last night I made this recipe with fresh green beans from my garden. Let me tell you – they were out of this world good! I’ll be making this recipe several times this week instead of giving most of the green beans away.
I’m glad you made it, Meg! Thank you for sharing.
This is the second time I have tried one of your recipes and happy to say its every bit as delicious as the first!!! So glad the first recipe wasn’t just a fluke. Very excited to try my third! You are the real deal!!!
Hooray! That’s great to hear, Laura. I appreciate your review.
This was absolutely delicious!
Wanted a different way of cooking green beans and wow!
Didn’t have shallots and added some peppers instead and it was so good!!
p.s. I’m not the best cook and if I can make it work, anybody can!!
This was delicious! I needed a new way to cook the bounty of beans from our farm in late summer. I’m sharing with my CSA members! Thank you!
You’re welcome, Laura!
I’m a horrible cook but for some reason decided I should host thanksgiving for the first time ever. I’m turning 40, perhaps it’s the craziness of that. Anyways, I have been test driving recipes for this weekend and this one is a winner for sure! I did have to do the almonds twice so for sure keep an eye on those, they got too brown very fast, but once I got that part down, delicious!
I’m glad you loved it, Laura! I appreciate your review.
This sounds amazing! Do you think I could make the almond mixture the day before and then cook the green beans the next day and add the pre-cooked almond mixture? (warmed up of course). I am trying to simplify as much as possible for thanksgiving dinner prep.
I recommend this best as written, sorry! I hope it was a hit on Thanksgiving.
oops. I see you already answered that question! So sorry. I will be making these!
Absolutely delicious! I didn’t want to waste any of the lemon, so I threw in both the lemon zest and lemon juice from one small lemon and no tbsp of water. It wasn’t too much brightness. Thank you so much; I never would have let the butter brown or the almonds brown w/o your excellent instructions. It makes the fish.
I just prepped these for Thanksgiving. I did the same last year….made them two days ahead of time and rewarmed in the oven Thanksgiving day. They are so good! Great recipe!!
When Kate says something is the ‘best ever’, just go ahead and believe her and make it immediately….these green beans are amazing! (I did use pine nuts instead of almonds, bc that’s what I had on hand, but almonds might have been even better!)
Your Green bean Amadine is the BEST ever! Thank you. I did use a microwave French green bean bag…but once tossed all together..so very good!
Love that you think that, Sue. I appreciate your comment!
Kate,
Here is green bean magic.
About 1 1/2 lbs smoked turkey necks, boil them about 2 1/2 hrs in a 5-6qt pot on fairly high in a strong chicken boullion stock until they are mucho tender. Debone the turkey necks, return the meat to the pot and add about an entire half bulb of garlic roughly minced, a sweet onion minced, 1 tbs black pepper, and a stick of salted butter. Add your green beans with water to cover and simmer covered a couple of hours until tender. Eat until you pop.
This is a really good recipe. Cooking the green beans in this way creates a tender crisp bean that wasn’t squeaky. The almonds are very tasty (I used ghee instead of butter). I didn’t have shallots, so I added a little red onion instead.
Thank you for sharing how you made it, Zoe!
I made it for me and my husband when he comes back… but I ate it all!! It was so delicious, with buttery, creamy, salty, sweet all at the same time!! This recipe REALLY is the BEST GREEN BEENS EVER!!!
These were very tasty, and the recipe was quick and easy. I didn’t have slivered almonds so toasted some pine nuts. Delicious! I grew up on green beans fresh out of the garden (thanks mom & dad :), so really enjoy them, both hot and cold.
Scrumptious!
I’m happy you enjoyed these beans, Laura! Thank you for your review.
This was very good, I did not change a thing. Might try the pepitas next time. I like that you can make it ahead and reheat. Eliminates the rush at supper, trying to get everything ready at once.
Hello: This is as you say the best green bean recipe ever! Our guests raved about it. It’s simple to make but turns out gourmet like a good French restaurant. Thank you.
I like the recipe. I may have accidently had less green beans because we ended up with a lot of extra almonds, but that was fine as I made more green beans the following day and stirred the excess topping into them.
This recipe caught my eye as it looks so bright and green. Unfortunately I am allergic to almonds but I would like to try it with a different nut, perhaps pistachio or cashews or even sunflower seeds? If I follow your directions only with a different nut would it make a difference? I am going to make this tonight without the nuts but including the shallots but I’m pretty sure I will be making it again including some sort of nut. Thank you it looks delicious!
I followed your recipe exactly and my patience paid off. This is the best ever bean recipe! Our new favourite. Thanks Kate.
One question. How would you “gently” reheat the dish in the oven? It will be such a great company dish, especially if it can be made ahead.
Typically the re-warm temp is a preset on your oven is 250-300 degrees I think?
Great recipe
Company worthy
I make frequently
Do you any suggestions for making ahead of time and bringing to a friends for Thanksgiving.
I see the tip about gently reheating in the oven. What would gentle entail?
I would “assume” I would toss with the almonds and lemon juice, after reheating, right before serving.
Any suggestions would be appreciated.
You can try to reheat on the warm setting in the oven.
This is one of my favorite recipes for green beans. I am making it and bringing it to our Thanksgiving dinner next week. I highly recommend it.
I want to make this dish for Thanksgiving and have a question. Is the cooking time (9-10 minutes) for the slender green beans correct? I don’t even cook regular size green beans that long. I like a small bit of crunch to the green beans and also like to keep that deep green color.
Thank you!
Yes, but if you prefer less time then let me know what you think!