This classic French recipe of green beans with almonds has been elevated with sautéed shallots, garlic, freshly grated lemon zest, and lemon juice. This elegant, simple, and delicious vegetable side dish comes together quickly and is great for the holidays!
Recipe by Laura / A Beautiful Plate on December 14, 2018
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
4.52 stars (291 reviews)
Keywords
almonds, green beans, green beans almandine, haricot verts, lemon, shallot garlic
Ingredients
1 lb (16 oz) French green beans (haricot verts, trimmed)
2 tablespoons unsalted butter
¼ heaping cup raw sliced almonds
2 medium shallots (finely diced)
2 medium garlic cloves (finely minced)
zest of one small lemon
2 teaspoons freshly squeezed lemon juice
kosher salt (to taste)
freshly ground black pepper (to taste)
Categories
Vegetable Side Dishes
Cuisine
French
Steps
Please see recipe notes below for make-ahead tips and instructions.
Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the notes section at the bottom of this recipe thoroughly.
Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 156 kcal
Carbohydrates: 17 g
Protein: 5 g
Fat: 10 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 151 mg
Sugar: 7 g
Unsaturated Fat: 5 g
Reviews
Eliot Malis on 2026-05-12 (4 stars): Tasted amazing. I had about 12oz of green beans so I used that and only one shallot. One shallot was A LOT so I imagine two is too much but maybe it’s because I only had 12oz of beans. Regardless it tasted amazing!
Rory on 2026-01-30 (5 stars): I love this side! It makes eating veggies really easy and tasty. It feels fancy, but took less than 20 minutes, including trimming the beans. I added a teaspoon of white cooking wine alongside the lemon juice, since I had slightly more than 1 pound of green beans. It added a little bit of a floral edge to it and stretched the sauce just a touch.
Peggy Reingold on 2025-12-27 (5 stars): Excellent recipe! Made exactly as printed, but without the garlic. I did put in a slow cooker to keep warm for about two hours. Exceptional!
Seasons01 on 2025-11-28 (5 stars): This was very simple to do and a great hit. I cooked the onions, then added garlic, then beans. Fried for a little bit, then added salt/pepper to taste, and then the raw almonds we cut up. Forgot the lemon, so that was not added.
Very, very good!
Patti Goodman on 2025-10-01 (5 stars): I made this last night for the very first time in my life and I'm 60! My husband and I have adapted to a healthier lifestyle, so I wanted a side dish that wouldn't interrupt that and I also wanted it to be delish! I live in a Podunk town, so I was unable to find the french green beans, so I opted for fresh plain ol green beans. The only thing that I did different was that I had some toasted slivered almonds on hand, so I used those and skipped the sautéing them since they were already toasted. It came together nicely and my husband and I loved it! Thanks!!
JLAK on 2025-06-07 (5 stars): Absolutely best recipe! This is my new go to recipe. Superb.
Maria B Rugolo on 2025-05-31 (5 stars): Very delicious recipe. I increased the butter by 1 Tbsp. and added 1 extra clove of garlic to our taste. A keeper for sure!
Angela Lucchetta on 2025-01-15 (5 stars): Made this tonight for dinner with some cod loins....delicious! Only change I made was using red onion instead of shallots and no capers!
Michaela on 2024-11-28 (5 stars): Made this tonight for Thanksgiving. Nothing was left. It was a big hit. Thank you
Liz on 2024-11-28 (5 stars): I've made this recipe for the last few Thanksgivings and it's always a hit. I blanche the green beans for a little longer as my family prefers them softer. (I personally like them to have a little snap and 5 min is good for that). You can make it a few hours before dinner and then reheat in a pan with a splash of lemon juice and it still tastes great.
