Green Beans with Browned Butter Almondine

Ingredients

• 454 g (1 pound)fresh green beans
• 42 g (3 tablespoons), dividedbutter
• 45 g (½ cup)slivered almonds
• 15–30 ml (1–2 tablespoons)water or chicken broth
• ¾ teaspoonkosher salt
• ½ teaspoonfreshly ground black pepper
• Juice of 1 lemon, to tastelemon juice

Instructions

1. 1

   Prepare the beans

   Trim the ends from the green beans, rinse them well and set them aside.

2. 2

   Brown the almonds

   Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the almonds and cook for 2–3 minutes, stirring, until the butter and nuts smell nutty and the almonds begin to brown.

3. 3

   Steam the beans

   Add the green beans, kosher salt and freshly ground black pepper. Pour in 1 or 2 tablespoons of water or chicken broth, cover the skillet and simmer for 4–5 minutes, tossing the beans and almonds occasionally so the nuts do not burn, until the beans are al dente.

4. 4

   Finish with lemon

   Add the remaining tablespoon of butter and the juice of half the lemon. Toss, then season with more salt and pepper if needed. Add more lemon juice to taste.

What are green beans almondine?

Green beans almondine is a French-inspired side dish that pairs green beans with almonds; “amandine” refers to a preparation with almonds. This version keeps the cooking simple by toasting the almonds and steaming the beans in the same skillet.

Butter gives the almonds a rich, browned flavour, while lemon adds a bright finish. The result is a quick side with tender-crisp beans and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 189 calories, 5g protein, 11g carbs, 15g fat.

The green beans supply most of the carbohydrates, while butter and almonds contribute much of the fat; almonds also provide some protein. Serve a portion alongside a protein-rich main and a grain or potato if you want a more complete plate.

Why toast the almonds first?

Butter and almonds: cooking them together first builds a nutty base for the dish. Stir frequently and watch for the almonds to begin browning; they can go from toasted to burnt quickly.

Keep the heat at medium-low so the butter and nuts have time to develop colour without scorching.

How to steam the beans

A little liquid: water or chicken broth creates steam under the lid without turning the beans into a pot of boiled vegetables. Use the stated amount, then keep the skillet covered during cooking.

Occasional tossing: move the beans and almonds around so the beans cook evenly and the nuts stay in motion. Replace the lid promptly to hold in the steam.

Check for doneness

Al dente beans: after 4–5 minutes, they should be tender but still have a slight bite. Check one near the end of the cooking time, as bean thickness and skillet heat can affect how quickly they cook.

If they need more time, cover the pan again and check in short intervals so they do not become too soft.

The lemon finish

Add lemon after cooking: the recipe uses the juice of half a lemon at first, then leaves room to add more to taste. This keeps the citrus flavour fresh and lets you adjust the balance.

Finish with the remaining butter and toss so it coats the beans and almonds. Taste before adding extra salt or pepper.

What to serve alongside

These beans make a useful side for roast chicken, fish or a simple vegetarian main. Their buttery, lemony flavour also works alongside potatoes, rice or crusty bread.

Serve them soon after cooking so the beans keep their bite and the almonds retain some crunch.

Recipe notes & tips

• Dry the beans after rinsing so extra water does not dilute the butter in the skillet.
• Have the water or broth measured and ready before you start cooking.
• Stir the almonds often as they brown, especially around the edges of the pan.
• Keep the lid on while the beans steam, opening it only to toss or check doneness.
• Add lemon juice gradually and taste before adding the full amount.

Variations

• Use broth: choose chicken broth instead of water for a savoury note.
• Add garlic: stir a little finely chopped garlic into the pan briefly before adding the beans.
• Try orange: replace some of the lemon juice with orange juice for a gentler citrus finish.
• Change the nuts: use sliced hazelnuts in place of the almonds and toast them carefully.
• Add herbs: toss through chopped parsley just before serving.

Common mistakes to avoid

• Burning the almonds: keep the heat medium-low and stir frequently as they toast.
• Overcooking the beans: start checking at 4 minutes and stop when they are tender with a slight bite.
• Adding too much liquid: measure 1–2 tablespoons so the beans steam rather than boil.
• Letting the pan dry out: keep it covered during steaming and check that a little liquid remains.
• Making the dish too sharp: add lemon juice in stages and taste as you go.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet with a small splash of water; the almonds may soften after storage.

Frequently asked questions