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Green Beans Almondine served in a black skillet seated on a wooden maple board.

Green Beans Almondine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews


Green beans almondine is an elegant side dish. The veggies are crisp and tender, and garnished with a nutty, savory mixture. It’s ideal for Thanksgiving, Christmas, and Sunday dinner.


Units Scale
  • 1 1/2 tablespoons olive oil
  • 1/2 cup sliced almonds
  • 1 shallot, minced
  • 2 garlic cloves, pressed or minced
  • 2 1/2 tablespoons butter
  • 1 pound French green beans, trimmed
  • Flaky sea salt
  • Freshly-ground black pepper
  • 1 lemon, juice and zest


KITCHEN TIP: Get this recipe done quicker by multi-tasking. As the beans are blanching and cooling, make the almondine.


  1. Add water to a large pot. Heavily salt the water so it tastes like the ocean. Bring it to a boil. Add the green beans and blanch for 2 to 3 minutes until tender-crisp (al dente).
  2. Immediately transfer green beans to a bowl of ice water to stop the cooking process.
  3. After the beans have cooled, drain off the water. Dry them between paper towels or with a lint-free kitchen towel.


  1. Add olive oil to a large skillet over medium heat. Add sliced almonds. Sautée until lightly golden blonde.
  2. Add minced shallots, garlic and a pinch of salt to the skillet. Sautée the mixture for about 40 seconds. Remove pan from heat. Continue sautéing in residual heat until shallots and garlic are fragrant and tender. If needed, add a bit more olive oil. Transfer the almondine to a small bowl.


  1. Add butter to the skillet over medium-low heat. Once the butter’s melted, add green beans to the skillet. Raise heat to medium. Sautée beans for 3 to 5 minutes, tossing frequently. Beans are done when heated through, tender yet crisp, with a few lightly-charred brown spots. Remove pan from heat.
  2. Season with flaky sea salt and pepper. Lightly toss the beans to distribute the spices.
  3. Squeeze lemon juice over the beans, as desired. Sprinkle the top with lemon zest. Garnish with almondine.


  • Make it in advance: Blanch the green beans the day before. After the ice-water bath, dry the veggies well. Transfer to an air-tight container lined with a paper towel and refrigerate. Mince shallots and garlic. Store in small zip-top bags and refrigerate. Early prep work allows this dish to be assembled later.
  • More ways to top French green beans: Cook 4 pieces of thickly-sliced bacon until crisp. Crumble the bacon over the green beans. Toss to combine. For the holidays, switch things up with pomegranate arils and thinly-sliced mint. Or try a drizzle of tahini with toasted sesame seeds. 
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: French