The Wayback Machine - https://web.archive.org/web/20210211213236/https://www.finecooking.com/recipe/green-beans-with-almonds-and-garlic
- How-to
- Ingredients
- Videos
- Magazine
- Holidays
- Collections
- More
Advanced Search
Subscribe
Subscribe
Subscribe
Sign Up| Login
- How-to
- Ingredients
- Videos
- Magazine
- Holidays
- Collections
- More
Advanced Search
Subscribe
Recipe
By Julissa Roberts
Fine Cooking Issue 119
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
Nutritional Information
- 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.
- Beans And Peas
- Black Peppercorns
- Fall
- Fish-Free
- Butter
- Olive Oil
(3 ratings) Read Reviews
Add to List
Add to List
Ingredient Spotlight
-
IN THIS RECIPE
Haricots Verts
-
IN THIS RECIPE
Almonds
-
IN THIS RECIPE
Garlic
-
FEATURED
Quail Eggs
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
Related Recipes
- by Ralph Brennan
Haricots Verts Salad with Pecans and Blue Cheese
by Julissa Roberts- by Julissa Roberts
Green Beans with Smoked Paprika and Almonds
by Maria Helm Sinskey
-
Menu
A Swoonworthy Valentine's Day Dinner
By Heather Meldrom
-
Recipe
Longevity Noodles
By Ming Tsai
-
Collection
Valentine's Day Desserts With Heart
-
Collection
Instant Pot Recipes That Save Dinner
By Hugh Acheson
-
Menu
A Quick and Simple Lunar New Year Dinner
By Grace Young
-
Magazine
Rediscovering White Chocolate
By Stella Parks
Subscribe today
and save up to 50%
Subscribe
Already a subscriber? Log in.
View All
-
Recipe
North African Spiced Salmon Over French Lentils
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
-
Recipe
Grilled Australian Lamb Tacos with Pomegranate-Mint Salsa
-
How-To
How to Make Chocolate Soufflés
-
How-To
How to Make Authentic Pad Thai
-
How-To
How to Make Creole Shrimp Jambalaya
Connect
Follow Fine Cooking on your favorite social networks
- YouTube
-
November/December 2020
Turkey By the Clock
- View Full Issue
- View Issue Archive
- Subscribe
-
August/September 2020
An Alfresco Dinner, Italian-Style
-
June/July 2020
How to Make Pinsa
-
April/May 2020
Spring Vegetables and Seafood, Better Together
Follow
Site Links
- How-To
- Ingredients
- Video
- Online Archive
- Subscribe
- Manage your subscription
- Manage Preferences
- Help
- Privacy Policy
- Terms of Service
- Web Accessibility
© Copyright 2021 Meredith Corporation. All Rights Reserved.
- How-To
- Ingredients
- Videos
- Magazine
- Holidays
- Magazine
- Collections
- Sign Up
- Log In
Follow
Subscribe today and save up to 50%
Subscribe
Do you really want to delete the list, ?
Note
This won't delete the recipes and articles you've saved, just the list.
You must be a registered user to access this feature.
Please log in or create a free account.
Log In Sign Up
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.
Double Check
Are you sure you want to delete your notes for this recipe?
You must be a magazine subscriber to access this feature.
Subscribe today and save up to 50%
Subscribe
Or learn more
Already a subscriber?
Log in
<% if ( typeof pagination !== "undefined" ) { %> <%= pagination %> <% } %>
We hope you’ve enjoyed your free articles. To keep reading, subscribe today.
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Start your FREE trial
Already a subscriber? Log in
