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Garlic Almond Green Beans with Toasted Almonds

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If you’ve ever been to my house for dinner, there’s a good chance you’ve been served this side dish. Green beans almondine is my favorite vegetable side to prepare for guests—fast, elegant, and full of flavor. It works with everyday dinners and special occasions alike.

This garlic version adds a little extra depth, which pairs especially well with rich, cold-weather mains such as beef bourguignon. In summer I often swap the garlic for a squeeze of lemon juice and a pinch of lemon zest to keep the dish bright and refreshing.

Blanching preserves the beans’ vivid green color and crisp texture, which I always aim for. I’ve made this in a heavy stainless-steel pan for a small Thanksgiving for six, and I’ve even prepared batches from frozen haricots verts in a microwave during a catering emergency for twenty guests—minutes before service. Even in that scramble, the dish came out delicious.

Of course you can overcook the beans until they’re soft and muted in color and they’ll still taste okay, but you’ll lose the sweet snap and visual appeal that make haricots verts special. Follow the simple steps below to get bright, crisp beans every time.

📖 Recipe

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Garlic Green Beans Almondine

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Author: Basil and Bubbly

Ingredients

  • 1 lb haricots verts thin French green beans
  • ¼ cup sliced blanched almonds
  • 2 medium cloves garlic finely minced
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Fill a large bowl with ice and cold water, leaving room for the beans—do not add the beans yet.
  • Bring about 5 cups of salted water to a boil in a large pot. Add the beans and cook for 2 minutes.
  • Quickly remove the beans and place them in the ice bath, tossing gently to cool them immediately. This stops the cooking and preserves the bright green color—this is blanching.
  • In a skillet over medium-low heat, melt the butter with the olive oil. Add the minced garlic and sauté for about a minute, until it browns slightly and releases its aroma.
  • Turn off the heat, drain the beans well, add them to the pan, and toss to coat evenly with the garlic-infused butter and oil.
  • Scatter the sliced almonds over the beans and season with salt and pepper to taste. Serve immediately.


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