Green Bean Almondine

This quick and easy side dish is perfect any time of the year, but in our home, green beans are always a popular side for thanksgiving. This recipe pairs fresh green beans with nutty sliced almonds and fresh lemon juice. Green Bean Almondine is a classic; don’t miss out!

Talk about a fast and satisfying side dish! Trimming and cutting the green beans is the hardest thing about this recipe, and we all know that’s not that hard at all! I’ve been in the mood for fall-ish side dishes lately, and I can’t think of one that’s more budget-friendly, delicious, and of course, visually pleasing as Green Bean Almondine! My friend, Eileen, has mentioned that she makes this dish often and she really got me craving some!

Green beans are relatively available anywhere and anytime.  For the past few summers, I have grown some in my raised garden beds in my backyard. This year, I grew so many I had to find ways to use them up before they spoiled. After we got our green bean side fix – not to mention that John.e would eat them right from the bush every time he took Jake out for a walk – I ended up canning some so that we can have homegrown beans in the cold of winter.

Green beans are eaten around the world and are available canned, frozen, and fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. A popular green bean dish throughout the United States is the green bean casserole. It’s particularly popular at Thanksgiving. It usually consists of green beans, canned cream of mushroom soup, and French fried onions.  I love that casserole!

GREEN BEANS NEED A LOT OF FLAVOUR

Preparing a dish like Green Bean Almondine is my way of getting green beans onto my plate and into my mouth. I can’t say that I’m a lover of green beans unless they are cooked perfectly and seasoned very well. There’s got to be lots of flavour.

If you take a look at some of my other green bean recipes, you’ll see exactly what I mean. This one is flavoured with garlic and lemon. And, of course the nuttiness and crunchiness of those sliced almonds is a must! Finally, you cannot go wrong with the combination of green beans and butter. As a matter of fact, is it even a Thanksgiving side dish without butter!? I think not!

MORE GREEN BEAN OPTIONS

Some restaurants serve green beans that are battered and deep-fried as well.  Sounds good though, doesn’t it?  I’ve had Japanese tempura green beans. It’s the same thing with the exception of the batter being much lighter. 

And now, the ever-popular green bean is sold dried, and fried with vegetables such as carrots, corn, and peas, as vegetable chips and they’re seriously one of my favourite snacks! But snacks won’t do for a dinner side dish.  Sometimes, when serving green beans as a side, you want them to be healthier and lighter. In this case, forego the canned condensed mushroom soup and do a simple sauté instead.

Or, try these other Lord Byron-approved green bean recipes: Herb Buttered Corn and Green Beans, Sautéed Lemon Butter Parmesan Green Beans, or these Hot and Spicy Szechuan Green Beans!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter
• Green Beans – I used fresh green beans because frozen or canned green beans tend to be soft and mushy. Fresh is so much better in this instance.
• Blanched Sliced Almonds
• Garlic – Use fresh finely minced garlic for best results.
• Salt and Ground Black Pepper
• Lemon Zest and Lemon Juice

HOW TO MAKE GREEN BEAN ALMONDINE

In a skillet over medium heat, melt two tablespoons of butter until it begins to bubble. Add the blanched sliced almonds and stir into the butter. Continue to fry the almonds, stirring constantly for two minutes. Next, add the garlic – continuing to stir, cook the garlic with the sliced almonds for two additional minutes. Use a slotted spoon to remove the almonds and garlic from the skillet and set them aside on a plate. Do not wipe out the skillet!

Add the remaining two tablespoons of butter, green beans, salt, and pepper. Toss to coat in the butter. Saute for 3-5 minutes or until beans are heated through, but not limp or soft. Once the beans are cooked to your liking, turn off the heat. Add the lemon zest and sliced almonds with garlic. Toss into the beans until well distributed.

Transfer cooked green beans to a platter. Squeeze approximately one tablespoon of fresh lemon juice over the beans just before serving. Enjoy!

MAKE A THANKSGIVING MEAL – LORD BYRON STYLE!

Here is what I would make to go with Green Bean Almondine – but be fair warned! – I draw the line at mac and cheese! Pasta does not belong anywhere near a Thanksgiving plate! I think Americans love mac and cheese with their Thanksgiving dinner, but it is certainly not something you will find in most Canadian homes.

Obviously, I would serve a main. I’d most likely go with a Whole Roasted Turkey. Roasting a turkey is super easy even though most people tend to think it’s difficult. My recipe will walk you through it step by step. Stuffing is also a must. I have two for you to choose from. If I’m taking the traditional Newfoundland route, I would prepare this savoury dressing (stuffing). It can be prepared as a side on its own or you can stuff it into the turkey and bake it that way. Alternatively, I have this Baguette Stuffing with Swiss Chard and Caramelized Onions which is absolutely incredible!

I would certainly make a big batch of my Herb Butter Mashed Potatoes, along with my Maple Glazed Squash, and these Savoury Roasted Carrots. Another not-so-popular dish, one that we absolutely love, is Rosemary Roasted Radishes. They soften and turn sweet when roasted. And, because my mom always served these types of meals with pickled beets, I would set a bowl of those out or I would serve some roasted beets.

One last thing before we get to the gravy! I cannot serve Thanksgiving or Christmas dinner without brussels sprouts because I love them! And, trust me, if you think you don’t like them, it’s because you have not tried these Brussels Sprouts with Corn and Onions. So good! Lastly, there’s the gravy. I tend to make a vegetarian gravy so that my vegetarian can have some too. As a non-vegetarian, I absolutely love this Vegetarian Mushroom Gravy. What do you think, Dear Reader? Doesn’t that all sound like quite the dinner!?

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!