Lemon almond green beans are blanched until bright, plunged into an ice bath, and sauteed in garlic butter, then finished with olive oil, fresh lemon juice, toasted slivered almonds, and a dusting of parmesan. The recipe takes ten minutes of prep, fifteen minutes of cooking, and serves four as a polished side dish.
Blanching keeps the beans green and snappy, and the quick saute in butter and garlic coats them with flavor. The almonds add a toasty crunch and the lemon cuts through the richness. The dish looks fancy but uses simple techniques, and it fits an everyday dinner as well as a special dinner.
Table of Contents
What Makes Lemon Almond Green Beans Special
Blanching keeps the beans bright and crisp.
Garlic butter and lemon make a balanced sauce.
Toasted almonds add crunch.
Ingredients for Lemon Almond Green Beans
- The beans are one pound of fresh green beans, with two tablespoons of butter, two minced garlic cloves, and two tablespoons of olive oil.
- The finish is one tablespoon of lemon juice, a quarter cup of slivered almonds, and a quarter cup of grated parmesan, with salt, pepper, and a cup of chicken broth for the pan.
Blanching water. It cooks the beans quickly and sets their color.
Butter and garlic. They make a rich, fragrant base.
Lemon juice. It adds brightness.
Almonds. They bring toasty crunch.
Parmesan. It adds a salty finish.
Making Lemon Almond Green Beans Step by Step
1. Blanch. Boil the trimmed beans in salted water for about two minutes.
2. Shock. Move the beans to an ice bath to stop the cooking, then drain and dry them.
3. Saute. Melt the butter in a skillet, add the garlic, then add the beans and cook for five to seven minutes until tender.
4. Add the liquid. Stir in a splash of chicken broth to help the beans steam and finish tender.
5. Finish. Drizzle with the olive oil and lemon juice, season, and top with the almonds and parmesan.
Salt the blanching water well, so it tastes like the sea. The seasoning goes into the beans as they cook and keeps them from tasting flat. Work in batches if the pot is small, so the water stays at a boil and the beans cook in the same two minutes.
Dry the beans well after the ice bath. Water left on the pods spatters in the pan and keeps them from taking on color. Toast the almonds in a dry pan over medium heat for about three minutes until golden, and watch them closely. Always taste a bean at the end, then adjust the lemon and salt.
Pro Tips for Lemon Almond Green Beans
Flag the allergens. This dish contains tree nuts, milk, and may contain other allergens, so check every label.
Check the doneness. The beans should be tender but still have a slight snap.
Zest the lemon first. Add the zest at the end for extra flavor.
Toast the nuts. It deepens their flavor.
Use fresh lemon. Bottled juice tastes flat.
Cook in batches. It keeps the beans from steaming.
Serve right away. The lemon dulls the color over time.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of cooked vegetables.
For a different flavor, replace the almonds with toasted pine nuts or chopped hazelnuts, and use orange juice in place of some of the lemon. A pinch of red pepper flakes adds heat, and fresh thyme leaves give an herbal note. The recipe stays the same with each change.
If you are short on time, skip the ice bath and run the beans under cold water for a minute, though the color will be a little duller. Haricots verts cook faster than regular beans, so check them after one minute. For a nut free dish, use toasted breadcrumbs in place of the almonds.
Making Lemon Almond Green Beans Ahead
Blanch and chill the beans up to a day ahead, then store them dry in the refrigerator and saute just before serving. Leftover cooked beans keep in an airtight container for up to three days, and reheat gently in a skillet. Keep the almonds separate until serving so they stay crunchy.
Serving Ideas for Lemon Almond Green Beans
Serve the beans as a side with roast chicken, salmon, or steak. For more mains and sides, try coconut lentil curry, instant pot cilantro lime rice, chicken and vegetable pot pie, or poached shredded chicken.
Questions About Lemon Almond Green Beans
How do you keep lemon almond green beans bright green?
Blanch them briefly and cool them in ice water.
Can you make lemon almond green beans ahead of time?
Yes. Blanch them a day ahead and saute before serving.
Can you freeze lemon almond green beans?
No. The texture turns soft.
Can I use frozen green beans?
Yes. Skip the blanching.
Can I skip the parmesan?
Yes. The dish is still full of flavor.
Lemon Almond Green Beans
Equipment
- Large pot
- Large skillet
- Bowl of ice water
Ingredients
Main Ingredients
- 1 lb fresh green beans trimmed
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp lemon juice
- ¼ cup slivered almonds toasted
- ¼ cup grated parmesan cheese
- 1 cup chicken broth
- ½ tsp salt
Instructions
Cooking
- Blanch. Boil the beans for 2 minutes in salted water.
- Chill. Move the beans to an ice bath and drain.
- Saute. Cook the garlic in butter, add the beans and a splash of broth, and saute 5 to 7 minutes.
- Finish. Add the oil, lemon juice, and salt.
- Top. Top with the almonds and parmesan.
