French-style green beans are one of the simplest ways I know to cook green beans properly. They stay crisp, get a bit of butter, and just enough almonds to make them interesting without turning them into something else.
This is how I usually make green beans when I want them to taste good on their own, without sauces or extra ingredients. A little butter and some slivered almonds are enough. It's not fancy, just a straightforward way to turn green beans into a side dish I actually look forward to eating.
If I want something more filling with green beans, I usually make this Beef and Green Bean Ragรน as well.
The only green bean dish I liked as a child was Green Bean in Garlic Sauce. That was probably because there was so much garlic involved that it covered the taste of the beans completely.
Things changed. I love green beans nowadays. This green beans almondine recipe, for instance. I often serve them with Balsamic Roast Beef, Easy Chicken Livers, or Cast-Iron Chicken Breast.
Ingredients: 5 + salt & pepper | Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 4 | Difficulty: Easy
Jump to recipe
Recipe ingredients
French green beans: These are also known as haricots verts. They are the same species as regular green beans but are longer, slimmer, and more tender due to earlier harvesting. Their also good for this simple Green Bean Stew.
Slivered or sliced almonds, which will be roasted in butter.
See the recipe card for full information on ingredients and quantities.
How to cook French-style green beans?
Trimming beans is not difficult, but it can take time unless you have a method. Just picking them one by one and cutting each end individually can be tiresome.
Step #1: The best and quickest way to trim them is to take one handful of green beans, line them up on a cutting board, and cut off the ends in one slice.
Step #2: I only remove their knobby ends, the ones where the green beans are attached to the plant. I leave the other ends on, they are tender and actually rather pretty as they are.
- Cook the green beans until tender but still crisp, about 6 - 7 minutes, or to your liking. Drain them and plunge them in the ice bath. Drain again and pat dry with kitchen paper.
Step #3: Melt the butter and add the almonds.
Step #4: Cook the slivered almonds on medium heat, stirring often, until golden brown, about 3 minutes.
- Add the green beans to the pan. Add half of the lemon juice and salt and pepper. Stir well or shake the pan to make sure the beans are coated in butter and that the almonds and green beans have mingled. Add more of the remaining lemon juice and some salt and pepper to taste.
Good to know!
Ice bath: Some do it, some don't! If immediately plunged into ice water, the green beans will retain a vibrant color, and the cooking process will stop immediately, meaning that they will remain crisp.
Storage and reheating
The French green beans are best served immediately. However, they can be reheated, stirring often until the beans are heated through and glossy again.
If you want to make this dish ahead, the best way is to cook the vegetables in advance (up to two days) and keep them refrigerated. Bring to room temperature before adding to the almond sauce.
Make the almondine and reheat the green beans in the pan with the almond sauce; they might need an extra minute. Check and don't let cook again for too long, they should remain crispy tender.
French-Style Green Beans
Ingredients
- 1 lb green beans Note
- 1 teaspoon butter for the beans
- 3 tablespoons butter for the almonds
- โ cup almonds sliced or slivered
- 2 - 3 teaspoons lemon juice to taste
- fine sea salt and freshly ground black pepper
- 1 tablespoon chopped parsley
Instructions
Green beans:
- Prepare green beans: Wash and trim the green beans. Line up a handful of beans and cut off the tips in one slice. Only remove the tougher ends, those that were attached to the stem. You don't have to remove the top side with the tender shoots. Halve the beans if they are very long.1 lb green beans
- Cook green beans: Bring a pot of water to a boil. Add salt generously and 1 teaspoon butter. Cook the green beans until tender but still crisp, about 6 - 7 minutes, or to your liking.1 teaspoon butter
- Prepare the ice bath: While the green beans are cooking, fill a large bowl with water, add ice cubes, and set it aside. Drain the beans in a colander and plunge them into the ice water immediately. This will ensure that they retain their bright green color and remain crisp.
- Drain the green beans again and pat dry with kitchen paper.
Almondine:
- Melt 3 tablespoons of butter in a large pan. Add almonds and cook on medium heat, stirring often, until golden brown, about 3 minutes.3 tablespoons butter + โ cup almonds
- Add the green beans, half of the lemon juice, salt, and freshly ground black pepper. Stir well to coat the green beans with butter. Reheat for about 1 minute; they should become glossy.2 - 3 teaspoons lemon juice
- Add more lemon juice, salt, and pepper to taste. Sprinkle some chopped parsley on top. Serve immediately.fine sea salt and freshly ground black pepper + 1 tablespoon chopped parsley
Allie says
This is a great method for sauteed green beans! I've always wondered about the difference between almondine and amandine. So thank you Adina, mystery solved. This makes a wonderful side dish at Easter with ham. Your photos are gorgeous as always! XO
Kelly | Foodtasia says
Adina, I love green beans and this is such a beautiful and delicious way to serve them!
Thao @ In Good Flavor says
I'm glad you outgrew your hatred of green beans. They are so good in so many ways. I love this simple, flavorful, and delicious version! ?
angiesrecipes says
Looks so delicious with golden buttery slivered almonds!