Quick and Easy Recipe for Green Beans with Almonds and Garlic is incredibly simple and super tasty. These fresh and vibrant green beans are made on the stovetop–in just 15 minutes—so it’s the perfect side dish for Thanksgiving, or any holiday meal, when oven space is at a premium.
This post has been updated from the original posted in 2016.
When I tell you this is THE BEST green bean recipe EVER, I don’t exaggerate. This delicious side dish will rival any green beans almondine recipe you’ve tried before. The tasty garlic and crunchy almonds will make you salivate and beg for more.
If you’re looking for a healthier green bean recipe for Thanksgiving, this is it! Serve them with some mashed acorn squash, a whole roasted cauliflower and some gluten-free cornbread stuffing for a well rounded menu.
Trust me, you’ll be saying goodbye to all your other green bean dishes in favor of these healthy sauteed green beans. A lightened up version of a classic green bean dish is always a good thing….replace your favorite green beans with this simple recipe….you’ll never look back!
Why you will love this recipe
- Simple yet elegant side dish.
- Super easy veggie side….under 15 minutes and you’re done!
- Crispy, crunchy, colorful…so delish, you’ll gobble them up!
- Only 6 (including S+P) wholesome, simple ingredients.
- This is the kind of recipe everyone eats straight from the pan…I know, the good and the bad news. Trust me, it happens here in my house too.
- Perfect side dish for Thanksgiving or Christmas dinner to balance out some of the heavier dishes and equally at home for a regular weeknight dinner.
- Hooray for side dishes that don’t need the oven…..IYKYN!
Green Beans Information
Green Beans Nutritional Info:
- Green beans provide many vitamins, minerals and fiber.
- They are especially high in Vitamin K, Manganese, Vitamin C and folate.
- Green beans are a good source of fiber and antioxidants that provide cardiovascular benefits as well.
- For those looking to lose weight or trying to stabilize their blood sugar, green beans are low in calories, contain no saturated fat and are low on the glycemic index making them a super choice.
How to tell if green beans are bad:
- Fresh green beans will be firm, crisp and bright.
- If your beans are slimy or moldy, they are definitely not safe to eat.
- Limp beans are on their way out.
- Brown spots on beans are a sign that they aren’t very fresh, but if you can cut that part out, you could still use them.
How long do green beans last in the fridge?
- It’s best to store raw green beans in an airtight container lined with a paper towel in the crisper drawer.
- Stored properly, raw green beans will last about a week.
- Cooked green beans will last in airtight containers in the fridge for 3-5 days depending on how they’re prepared. These vegan green beans will last a good 5 days.
Ingredients and Substitutions
- Green beans: I prefer to use the smaller, haricot vert. They’re generally straighter, and thinner and cook in a bit less time than traditional string beans. I like to use fresh green beans, but frozen will also work well and then you can make this healthy side dish any time of year.
- Almonds: Sliced almonds or slivered almonds work best. If you only have whole almond, roughly chop for the same result. The almonds add crunch, protein and healthy fats to this recipe. Substitute pistachios, walnuts, pecans or sunflower seeds. For nut allergies, skip the almonds and instead, sprinkle some healthy roasted chickpeas onto the cooked green beans.
- Extra-Virgin Olive oil: Just 2 Tablespoons is needed for this recipe. You can also use a water saute, but they won’t crisp up the same way.
- Garlic: Grate or press the garlic 15 minutes before using to release the antibacterial and anti-fungal properties.
How to make this Easy Green Bean Recipe:
First, wash and trim the beans. Make sure to pat them dry so they don’t spatter when you put them into the hot pan.
Next, prep all the ingredients so they’re ready before you begin.
Start with the garlic, since its medicinal properties emerge after it’s been cut and the flesh has been exposed to the air. Use a microplane grater, a garlic press, or mince with a sharp knife. to turn your cloves into about 1 Tablespoon prepared garlic.
Then measure out the remaining ingredients so that everything is ready before you begin. This is crucial for the stovetop method of cooking since the cooking process happens quickly.
Heat a large skillet over medium-high heat for a minute before you begin. When you can feel the heat with your hand held a few inches over the pan, it’s ready. Swirl in the oil and toss the beans to coat. Leave the beans for about 3 minutes. They will begin to turn bright green and blister on the underside.
Next, add in the almond slices, garlic and seasonings. Toss with tongs to evenly coat the beans. Then, leave them to cook for another 2 minutes. Toss again. The French beans or haricot verts will be al dente at the 5 minute mark, which is how I like them. However, regular green beans are thicker and may need an additional 2 minutes to be crisp, yet done.
The goal is crisp-tender green beans with golden brown almonds.
Debra’s Pro Tips
- Prep everything before you heat the frying pan. This easy side dish comes together quickly.
- Make extra…trust me, everyone will come and grab a bite or two straight from the pan.
- Sliced or slivered almonds are the best, but roughly chopped whole almonds are also good, so are pumpkin seeds.
- For nut allergies, use sunflower seeds…..AH-Mazing!
- Use a microplane grater or press the garlic before you begin…you’ll need to add it quickly and won’t have time to deal in the moment.
- Cooking time will vary, depending on how fresh your beans are, how al dente you like them and what kind of string beans you’re using. Keep an eye on them.
- Make this in two batches if your pan isn’t big enough…otherwise the beans will steam rather than blister.
- Sprinkle on some lemon zest for a little zing.
- Add this to your Thanksgiving Menu. You’re welcome.
Cooking Methods for Green Beans
- You can make this green beans recipe on the stovetop or in the oven.
- The stovetop method for green beans with slivered almonds takes less time and allows you to be more precise when it comes to how done those beans will be. But, you need to pay attention so the beans and the nuts don’t burn.
- The oven method is totally hands off, but requires more time, and the green beans will lose some of their vibrant color.
- In the recipe card, I give you directions for both methods….you decide. Personally, I like to make them in a large cast iron on the stovetop….it’s quick, easy and delicious. Plus, you don’t need any oven space!
- If you’re trying to cut back on oil, you can quickly cook the green beans in boiling water, then use a slotted spoon to transfer the blanched green beans to paper towels before transferring to the frying pan…consult the recipe card for the full reipe.
How to Store
- Store cooked green beans in an airtight container in the fridge.
- Reheat in a large skillet over medium heat until the nuts are re-toasted.
- Or, eat them cold, straight from the fridge with a squeeze of lemon.
Interestingly, Almondine is a term for a garnish of almonds….but Amandine is an endearing term that comes from the diminutive of the girls name Amanda….meaning “much loved” or extra. So Green Beans Almondine is actually a hybrid of the two.
Depending on how they’re cooked, yes…green beans can be good for weight loss. They are high in fiber and protein, very satisfying and low in calories.
Generally, haricot vert are slimmer, longer, and straighter (similar to a french green bean) than traditional string beans. They are harvested earlier than traditional green beans and are more tender, flavorful and take less time to cook.
More Easy Vegan Side Dishes
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Green Beans with Almonds
- 2 lbs fresh green beans
- 3 cloves garlic
- 2 tablespoon olive oil extra virgin
- ½ cup slivered almonds
- ½ teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
- Wash and trim green beans. Pat dry.
- Peel the garlic and finely grate, mince, or press. You'll want about 1 Tablespoon garlic for tasty green beans. So, if your cloves are on the small side, you will want to add a couple more.
- Measure the almonds, salt, pepper and olive oil so everything is ready to go before you begin.
- Heat large skillet over medium-high heat.
- Swirl in olive oil and wait a minute for it to heat up. Toss beans in oil. You may have to do this in two batches, depending on how large your pan is.
- Leave beans to blister, about 3 minutes. Toss again. The beans will turn a bright colored green as they cook. Add in the garlic, salt, crushed red pepper and almonds. Toss again. Cook for 2 more minutes. Toss again. Taste for doneness. If you prefer an al dente, somewhat crisp green bean, they'll be done. You can cook for another 2 minutes to suit your taste.
- Serve warm or at room temperature.
- Preheat oven to 425.
- Use a heavey baking tray and toss all ingredients, except for garlic together.
- Roast for 5 minutes. Add garlic to pan and toss well. Roast for an additional 8-10 minutes, or until beans are desired tenderness. I like mine al dente so I take them out at the 13 minutes total roasting time. But, you do you and keep them in for as long as 20 minutes if that's how you like them.
- Serve warm or at room temperature.
- Using a cast iron pan on the stove is quicker, but requires your full attention. I prefer this method because it lets me be more in control and the beans retain a more vibrant color.
- The oven method is totally hands off, but will take longer, and the beans will be less vibrant in color.