Food and Recipes Recipes Green Bean Almondine Be the first to rate & review! This classic French side dish is at home on every Southern table. By Liv Dansky Liv Dansky Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios. She grew up in Denver, Colorado where she struggled to breathe and bake at altitude. Liv left the Mile High City to earn a BA from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. After graduation, she dabbled in restaurant-focused public relations and spent time working in professional kitchens in Denver and Atlanta before finding her way to Dotdash Meredith. When Liv is not cooking or eating for work, she can be found cooking and eating for fun with an occasional run or tennis match between meals. Southern Living's editorial guidelines Published on February 25, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel, Food Styling: Karen Rankin Active Time: 15 mins Total Time: 25 mins Servings: 4 This is a simple, straightforward, classic French side dish that's at home on any Southern dinner table. Almondine (or amandine to use the original French culinary term) refers to the garnish of crunchy almonds, plus a touch of fresh lemon and nutty browned butter. This is an easy, delicious way to enjoy those skinny stringless green beans that also sometimes go by their French name, haricots vert. Lucky for us, we can find bags of ready-to-use beans in most grocery stores, which makes this recipe quicker than ever. A quick dip in boiling water and plunge into ice water ensure that these delicate beans turn out crisp-tender and bright green. Ingredients 6 cups tap water 2 ½ teaspoons kosher salt, divided 1 pound trimmed fresh haricot verts (French green beans) ¼ cup unsalted butter ¼ cup sliced almonds 1 small (about 2 ounces) shallot, chopped (about ¼ cup) 1 teaspoon grated lemon zest plus 2 teaspoons fresh juice (from 1 lemon) ¼ teaspoon black pepper Directions Fill a large pot with 6 cups tap water and 2 teaspoons of the salt. Bring to a boil over medium-high. Meanwhile, fill a large bowl with ice water; set aside. Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 4 minutes. Using tongs, transfer green beans to ice water; let stand until chilled, about 4 minutes. Drain. Transfer green beans to a large baking sheet lined with paper towels; set aside. Cook butter in a large nonstick skillet over medium, stirring often, until butter begins to brown, about 3 minutes. Add almonds and shallot; cook, stirring often, until almonds are slightly toasted, about 2 minutes. Stir in lemon zest and juice, pepper, reserved green beans, and remaining ½ teaspoon salt; cook, stirring often, until green beans are heated through, about 1 minute. Transfer mixture to a platter. Serve immediately. Rate it Print