This quick and easy recipe for green beans almondine is by far the best green bean recipe you’ll ever make! Simple to make in under 15 minutes and loaded with garlic and almonds for flavor and crunch!
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. You’ll have this ready in under 15 minutes, with tasty garlic and crunchy almonds…enough to make you salivate and beg for more. Seriously, I could eat a plate of these every day! And, sometimes I do!
Trust me, you’ll be saying goodbye to all your other green bean dishes in favor of this one. A lightened up version of a classic green bean dish is always a good thing.
Why you will love this recipe
- Super easy to make….under 15 minutes and you’re done!
- Crispy, crunchy, flavorful…so delish, you’ll gobble them up!
- Only 6 (including S+P) wholesome 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.
- OMG….the greatest vessel for garlic ever imagined. So, so, so, good.
- THE veggie side dish that EVERYONE adores.
- Perfect side dish for Thanksgiving to balance out some of the heavier dishes and equally at home for a regular weeknight dinner.
Green Beans Nutritional Information
- 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.
- Low FODMAP
- 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.
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. This recipe will work with wax beans, string beans, green beans, French beans…whatever you have.
- Almonds: Sliced or slivered. 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.
- 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. If you’re cutting back on oil, I would blanch the beans in boiling water for 3 minutes, toast the nuts in a dry pan, and add the garlic at the last minute to the pan to take the edge off the raw bite.
- Garlic: Grate or press the garlic 15 minutes before using to release the antibacterial and antifungal properties.
How to make this Easy Green Bean Recipe:
First you’ll 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, you’ll 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 everything happens quickly.
- You can make this 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!
Heat a cast iron skillet over medium-high heat for about 2 minutes 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. You may have to do this in batches, depending on how big your pan is. Leave the beans for about 3 minutes. They will begin to turn bright green and blister on the underside.
Next, add in the almonds, garlic and seasonings. Toss with tongs to evenly coat the beans. Then, leave them to cook for another 2 minutes. Toss again. Then taste for doneness.
You may like them best after cooking another 2 minutes, depending on how thick they are. The French beans or haricot vert 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.
Debra’s Pro Tips
- Prep everything before you heat the cast iron skillet.
- 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.
- If you love garlic, like me, add an extra clove or two.
- Make this in two batches if your pan isn’t big enough…otherwise they’ll steam rather than blister.
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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- 2 lbs fresh green beans
- 3 cloves garlic*
- 2 Tablespoons olive oil
- ½ cup sliced or 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.
- Measure the almonds, salt, pepper and olive oil so everything is ready to go before you begin.
- Heat cast iron pan 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 minutes. Toss again. Taste for doneness. If you prefer an al dente, somewhat crisp green bean, they'll be done. otherwise, keep cooking for another 2 minutes, or until they suit your taste.
- Serve warm or at room temperature.
- Preheat oven to 425
- Use a heavy baking tray and toss all ingredients together.
- Roast for 10 minutes, toss and then roast an additional 10 minutes, or until beans are desired tenderness. I like mine with a bit of a bite, so I take them out after about 15 minutes total roasting time. Keep an eye on the almonds too, so they don't burn.
- Serve warm or at room temp.
Which cooking method is right for you? 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.
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Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 186mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 5g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.