Green beans almondine is a great alternative to the more traditional green bean casserole you’re used to seeing at holiday meals and get-togethers. These green beans are elevated by the toasty crunch from the almonds and the freshness and balance from the lemon. Best part? This side dish can be made all in one skillet making it as easy as it is delicious.
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Green Beans Almondine is an Easy Side Dish
Don’t let the fact that this is a classic French dish scare you. Green beans almondine is incredibly accessible, easy and affordable.
In fact, this dish is so simple, it can be made from start to finish in one 12” skillet. And I’m a huge fan of fewer dishes. I mean, am I the only one who feels as though they’re constantly washing dishes?!
This version of green beans almondine also utilizes frozen, French-style green beans, or haricots-verts, so there’s no trimming or cleaning involved. Also, since they’re thinner than regular green beans, they cook faster which is a big plus when cooking for a crowd or on busy weeknights.
The Ingredients In Green Beans Almondine
Quite literally, almondine in French simply means ‘almond garnish’. So no fancy culinary techniques or ingredients here. We’re simply adding almonds to the mix.
The almonds add texture and interest to this side dish. Toasting the almonds brings out their flavor and adds depth to the overall dish.
Traditionally, nuts are toasted in a dry skillet, but by toasting them in the same skillet used to cook the bacon and adding a pad of butter, you’re cutting down on dishes and adding another whole layer of flavor to the mix.
We eat a lot of green beans in our house. I daresay it is our favorite green veggie right after broccoli. So we always keep frozen green beans on hand. I prefer the French style for most things as I think they take on flavors a little better, and they cook quickly.
However, in the summertime, when green beans are in abundance from the garden, I skip the frozen and go straight for the home-grown green beans. There’s nothing quite like cooking and eating food you’ve grown yourself!
The lemon in this recipe adds brightness without being overpowering. I love adding citrus when cooking. The acid brings much-needed balance to so many dishes. Lemon, in particular, just makes things taste fresher, too.
Pro tip: If you’re pressed for time or otherwise don’t want to fool with zesting the lemon, you can still utilize the peels. Place saved peels in a glass jar, cover with white vinegar and refrigerate for two weeks. After that, strain the peels and add equal parts of your citrus vinegar and distilled water to a spray bottle. Ta-da! Homemade all-purpose cleaner!
In our house, bacon is a food group. It also feels like such a natural partner to green beans. So, of course we add bacon to our green beans almondine. This is also a great way to use leftover bacon (on those rare occasions when such a thing exists).
Remove from skillet and transfer to paper towel-lined plate to drain.
Drain excess bacon grease from skillet.
To the same skillet, add 1 tablespoon of butter and melt over medium-low heat. Add the almonds and cook for 3-4 minutes or until toasty and golden brown.
Remove the almonds from the skillet.
Increase the heat to medium-high. Add the green beans to the skillet along with about ¼ cup of water or stock.
Cover and cook for about 2 minutes.
Uncover and allow to cook for another 1-2 minutes until most of the liquid has cooked off.
Add the lemon juice, lemon zest, almonds and bacon back to the skillet with the green beans and season to taste with salt and pepper.
Sauté for a minute or two to warm and get everything incorporated.
Garnish with the reserved almonds and bacon, serve immediately and enjoy!
Try Green Beans Almondine with one of these main courses:
Green Beans Almondine
- 2 12 oz bags of frozen, French-style green beans
- ½ lb. bacon
- ½ cup slivered almonds
- 1 small lemon, juice and zest
- ¼ cup water or stock
- 1 tbsp butter
- salt and pepper to taste
- Chop bacon and fry over medium heat in a 12” skillet until crispy.
- Remove from skillet and transfer to paper towel-lined plate to drain.
- Drain excess bacon grease from skillet.
- To the same skillet, add 1 tablespoon of butter and melt over medium-low heat. Add the almonds and cook for 3-4 minutes or until toasty and golden brown.
- Remove the almonds from the skillet.
- Increase the heat to medium-high. Add the green beans to the skillet along with about ¼ cup of water or stock.
- Cover and cook for about 2 minutes.
- Uncover and allow to cook for another 1-2 minutes until most of the liquid has cooked off.
- Add the lemon juice, lemon zest, almonds and bacon back to the skillet with the green beans and season to taste with salt and pepper. Reserve some of the bacon and almonds for garnish if desired.
- Sauté for a minute or two to warm and get everything incorporated.
- Garnish with the reserved almonds and bacon, serve immediately and enjoy!
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