Green Bean Almondine

Name: Green Bean Almondine
Total time: 21 min
Yield: 4 servings
Cuisine: french
Ingredients: 2,000 ml Water; 1 tsp Salt; 450 g Green beans; 1,000 ml Water; 2 clove Garlic; 1 piece Lemon; 45 g Unsalted butter; 75 g Blanched almonds; 1 tsp Salt; 1 pinch Ground black pepper; 500 g ice, for the ice bath

21 min · 12 min active · makes ~4.15 l · Medium

Green beans sautéed with toasted blanched almonds, garlic, lemon, and butter in the classic almondine preparation.

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Green Bean Almondine

Green beans sautéed with toasted blanched almonds, garlic, lemon, and butter in the classic almondine preparation.

See more →

TOTAL TIME

21 min

ACTIVE TIME

12 min

QUANTITY

~4.15 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/13

Ingredients

0/9 gathered · 4 servings

3,000ml

2tsp

450g

2clove

1piece

45g

75g

1pinch

for the ice bath500g

#	Quantity	Notes	State
1	3,000ml	—	—
2	2tsp	—	—
3	450g	—	—
4	2clove	—	—
5	1piece	—	—
6	45g	—	—
7	75g	—	—
8	1pinch	—	—
9	500g	for the ice bath	—

Tools

14 items

Serveware

1 item

Procedure

25 steps

1 of 25

Pour the water into a large saucepan.

Water · 2,000 ml

⏱ 10s

ResultMeasured water

2 of 25

Add a generous pinch of salt to the water.

Salt · 1 tsp

⏱ 5s

ResultMeasured water and salt

3 of 25

Bring the water to a rolling boil over high heat.

⏱ 8 min

ResultSalted boiling water

4 of 25

Snap off the stem ends of each bean with a knife, leaving the tips intact.

Green beans · 450 g

⏱ 1 min 30s

ResultTrimmed green beans

5 of 25

Drop the trimmed beans into the boiling salted water and cook until just tender but still bright green and with a little bite, about 4 minutes.

Trimmed green beans · step 4

⏱ 4 min

ResultBlanched green beans

6 of 25

Tip the beans into a colander set in the sink to drain.

Blanched green beans · step 5

⏱ 10s

ResultBlanched green beansused in step 8

7 of 25

Fill a large bowl with cold water and plenty of ice.

Water · 1,000 ml

Ice · 500 g

⏱ 10s

ResultWater

8 of 25

Plunge the drained beans immediately into the ice water to stop the cooking and set the colour.

Blanched green beans · step 6

⏱ 15s

ResultIce-shocked green beans

9 of 25

Lift the beans out of the ice water and drain them well in the colander.

Ice-shocked green beans · step 8

⏱ 15s

ResultIce-shocked green beans

10 of 25

Spread the beans on a layer of kitchen paper and pat them thoroughly dry.

⏱ 30s

ResultDried blanched green beansused in step 21

11 of 25

Crush each garlic clove flat with the side of the knife and pull away the papery skin.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

12 of 25

Finely chop the peeled garlic cloves into tiny pieces.

Peeled garlic cloves · step 11

⏱ 30s

ResultFinely chopped garlicused in step 19

13 of 25

Finely grate the zest of the lemon into a small bowl, avoiding the bitter white pith.

Lemon · 1 piece

⏱ 30s

ResultLemon zest

14 of 25

Halve and squeeze the juice of the zested lemon into the same small bowl.

⏱ 20s

ResultLemon Juiceused in step 23

15 of 25

Add the butter to a large frying pan.

Unsalted butter · 45 g

⏱ 5s

ResultUnsalted butter

16 of 25

Place the pan over medium heat and let the butter melt, swirling occasionally, until it just begins to foam.

⏱ 1 min 30s

ResultMelted butter

17 of 25

Add the blanched almonds to the foaming butter.

Blanched almonds · 75 g

⏱ 5s

ResultMelted butter and blanched almonds

18 of 25

Stir the almonds continuously over medium heat until they are golden and the butter has turned a light nutty brown, about 2 to 3 minutes.

⏱ 3 min

ResultButter-toasted almonds

19 of 25

Add the finely chopped garlic to the pan.

Finely chopped garlic · step 12

⏱ 5s

ResultButter-toasted almonds and finely chopped garlic

20 of 25

Stir the garlic into the almond butter and cook for about 30 seconds until fragrant but not coloured.

⏱ 45s

ResultFragrant almond butter

21 of 25

Tip the dried blanched green beans into the pan.

Dried blanched green beans · step 10

⏱ 10s

ResultFragrant almond butter and dried blanched green beans

22 of 25

Toss the beans through the almond butter with tongs over medium heat until the beans are heated through and coated evenly, about 1 minute.

⏱ 1 min

ResultAlmond-butter-coated green beans

23 of 25

Pour the lemon zest and juice over the beans.

Lemon Juice · step 14

⏱ 5s

ResultLemon juice and almond-butter-coated green beans

24 of 25

Season the beans with salt.

Salt · 1 tsp

⏱ 5s

ResultLemon juice and almond-butter-coated green beans and salt

25 of 25

Add a pinch of black pepper and toss everything together one final time.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeasoned green bean almondine

Total Time21 min

#	Product	Action
1	2,000 ml	Pour the water into a large saucepan.⏱ 10sResultMeasured water
2	1 tsp	Add a generous pinch of salt to the water.⏱ 5sResultMeasured water and salt
3	—	Bring the water to a rolling boil over high heat.⏱ 8 minResultSalted boiling water
4	450 g	Snap off the stem ends of each bean with a knife, leaving the tips intact.⏱ 1 min 30sResultTrimmed green beans
5	Trimmed green beansstep 4	Drop the trimmed beans into the boiling salted water and cook until just tender but still bright green and with a little bite, about 4 minutes.⏱ 4 minResultBlanched green beans
6	Blanched green beansstep 5	Tip the beans into a colander set in the sink to drain.⏱ 10sResultBlanched green beansused in step 8
7	1,000 ml	Fill a large bowl with cold water and plenty of ice.⏱ 10sResultWater
7	500 g
8	Blanched green beansstep 6	Plunge the drained beans immediately into the ice water to stop the cooking and set the colour.⏱ 15sResultIce-shocked green beans
9	Ice-shocked green beansstep 8	Lift the beans out of the ice water and drain them well in the colander.⏱ 15sResultIce-shocked green beans
10	—	Spread the beans on a layer of kitchen paper and pat them thoroughly dry.⏱ 30sResultDried blanched green beansused in step 21
11	2 clove	Crush each garlic clove flat with the side of the knife and pull away the papery skin.⏱ 20sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11	Finely chop the peeled garlic cloves into tiny pieces.⏱ 30sResultFinely chopped garlicused in step 19
13	1 piece	Finely grate the zest of the lemon into a small bowl, avoiding the bitter white pith.⏱ 30sResultLemon zest
14	—	Halve and squeeze the juice of the zested lemon into the same small bowl.⏱ 20sResultLemon Juiceused in step 23
15	45 g	Add the butter to a large frying pan.⏱ 5sResultUnsalted butter
16	—	Place the pan over medium heat and let the butter melt, swirling occasionally, until it just begins to foam.⏱ 1 min 30sResultMelted butter
17	75 g	Add the blanched almonds to the foaming butter.⏱ 5sResultMelted butter and blanched almonds
18	—	Stir the almonds continuously over medium heat until they are golden and the butter has turned a light nutty brown, about 2 to 3 minutes.⏱ 3 minResultButter-toasted almonds
19	Finely chopped garlicstep 12	Add the finely chopped garlic to the pan.⏱ 5sResultButter-toasted almonds and finely chopped garlic
20	—	Stir the garlic into the almond butter and cook for about 30 seconds until fragrant but not coloured.⏱ 45sResultFragrant almond butter
21	Dried blanched green beansstep 10	Tip the dried blanched green beans into the pan.⏱ 10sResultFragrant almond butter and dried blanched green beans
22	—	Toss the beans through the almond butter with tongs over medium heat until the beans are heated through and coated evenly, about 1 minute.⏱ 1 minResultAlmond-butter-coated green beans
23	Lemon Juicestep 14	Pour the lemon zest and juice over the beans.⏱ 5sResultLemon juice and almond-butter-coated green beans
24	1 tsp	Season the beans with salt.⏱ 5sResultLemon juice and almond-butter-coated green beans and salt
25	1 pinch	Add a pinch of black pepper and toss everything together one final time.⏱ 5sResultSeasoned green bean almondine
Total Time		21 min

Serving

Spoon the green beans and almonds onto a warm serving dish, scraping every last drop of the buttery pan juices over the top.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	234kcal
	7g
	19g
	7g
	15g
	5g
	6g
	588mg

Ingredients0/9

Tools0/13

Recipe

Green Bean Almondine

Green beans sautéed with toasted blanched almonds, garlic, lemon, and butter in the classic almondine preparation.

What you’ll doYou will blanch trimmed green beans until tender-bright, shock them in ice water, then dry them thoroughly. While they cool, you'll prepare garlic, lemon zest and juice, and brown almonds in butter. Finally, you'll toss the beans through the almond butter, finish with lemon and seasoning, and serve hot.

Serves4

Total21 min

LevelMedium

Ingredients

Water3,000 ml
Salt2 tsp
Green beans450 g
Garlic2 clove
Lemon1 piece
Unsalted butter45 g
Blanched almonds75 g
Ground black pepper1 pinch
Ice, for the ice bath500 g

Tools

Large saucepanTongsSmall bowlServing dishLarge frying panChef's knifeMicroplane zesterLarge bowlCitrus juicerWooden spoonColanderKitchen paperChopping boardMicroplane

Method

Pour the water into a large saucepan.

10sLarge saucepanWater · 2,000 ml

Add a generous pinch of salt to the water.

5sLarge saucepanSalt · 1 tsp

Bring the water to a rolling boil over high heat.

8 minLarge saucepan

Snap off the stem ends of each bean with a knife, leaving the tips intact.

1 min 30sChopping board, Chefs knifeGreen beans · 450 g

Drop the trimmed beans into the boiling salted water and cook until just tender but still bright green and with a little bite, about 4 minutes.

4 minLarge saucepanTrimmed green beans · step 4

Tip the beans into a colander set in the sink to drain.

Result · Blanched green beans · used in step 8

10sColanderBlanched green beans · step 5

Fill a large bowl with cold water and plenty of ice.

10sLarge bowlWater · 1,000 mlIce · 500 g

Plunge the drained beans immediately into the ice water to stop the cooking and set the colour.

15sLarge bowlBlanched green beans · step 6

Lift the beans out of the ice water and drain them well in the colander.

15sColanderIce-shocked green beans · step 8

Spread the beans on a layer of kitchen paper and pat them thoroughly dry.

Result · Dried blanched green beans · used in step 21

30sChopping board, Kitchen paper

Crush each garlic clove flat with the side of the knife and pull away the papery skin.

20sChopping board, Chefs knifeGarlic · 2 clove

Finely chop the peeled garlic cloves into tiny pieces.

Result · Finely chopped garlic · used in step 19

30sChopping board, Chefs knifePeeled garlic cloves · step 11

Finely grate the zest of the lemon into a small bowl, avoiding the bitter white pith.

30sSmall bowl, MicroplaneLemon · 1 piece

Halve and squeeze the juice of the zested lemon into the same small bowl.

Result · Lemon Juice · used in step 23

20sSmall bowl, Citrus juicer

Add the butter to a large frying pan.

5sLarge frying panUnsalted butter · 45 g

Place the pan over medium heat and let the butter melt, swirling occasionally, until it just begins to foam.

1 min 30sLarge frying pan

Add the blanched almonds to the foaming butter.

5sLarge frying panBlanched almonds · 75 g

Stir the almonds continuously over medium heat until they are golden and the butter has turned a light nutty brown, about 2 to 3 minutes.

3 minLarge frying pan, Wooden spoon

Add the finely chopped garlic to the pan.

5sLarge frying panFinely chopped garlic · step 12

Stir the garlic into the almond butter and cook for about 30 seconds until fragrant but not coloured.

45sLarge frying pan, Wooden spoon

Tip the dried blanched green beans into the pan.

10sLarge frying panDried blanched green beans · step 10

Toss the beans through the almond butter with tongs over medium heat until the beans are heated through and coated evenly, about 1 minute.

1 minLarge frying pan, Tongs

Pour the lemon zest and juice over the beans.

5sLarge frying panLemon Juice · step 14

Season the beans with salt.

5sLarge frying panSalt · 1 tsp

Add a pinch of black pepper and toss everything together one final time.

5sLarge frying panGround black pepper · 1 pinch

Spoon the green beans and almonds onto a warm serving dish, scraping every last drop of the buttery pan juices over the top.

Result · Seasoned green bean almondine

15sServing dishSeasoned green bean almondine · step 25

Printed 10 October 2026