Last year for Thanksgiving, I made a from-scratch version of everyone's favorite green bean casserole. This year, a few of you requested a classic Green Bean Almondine recipe, which I thought was a fantastic idea because it's much easier, a whole lot faster, and is cooked on the stove top!
This veggie dish certainly doesn't have to be limited to a holiday side. It is a great option any time you can find fresh green beans! I particularly love it because of the butter and the crunchy, lightly toasted almonds. To keep them crunchy, make sure you toss them with the bean JUST before serving.
Did I mention you only need to dirty one dish? I just sold you, didn't I? 😉
Classic Green Bean Almondine
Buttery toasted almonds give these green beans the crunchy show they deserve!
Servings: 6 servings
Ingredients
- 2 Tablespoons butter
- ¼ cup sliced almonds
- Juice from half a lemon
- ½ teaspoon salt
- 1 lb fresh green beans , overgrown stems snapped off, washed
Instructions
- In a 10- or 12-inch skillet, melt the butter over medium-low heat. Add the almonds and cook until lightly golden, stirring often. Remove from the heat and add lemon juice. Transfer the almonds to a small bowl, making sure to scrape out the butter with it.
- Wipe the skillet clean then pour in about ½-inch deep of water. Bring water to a boil over medium high heat. Add the green beans and sprinkle with salt. Bring back to a boil, then cover the skillet with lid, leaving a slight crack to vent. Cook for 3-5 minutes, until the beans are tender crisp. You can test their doneness by poking the beans with a fork.
- Drain the beans, then toss with the butter almond mixture right before serving. Transfer to a serving platter and enjoy!
- Source: Adapted from Lynda's Recipe Box
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Martha says
Can I keep this recipe warm in a crockpot?
Sherrie Littlefield says
Instead of using the crock pot which tends to make the beans lose their crisp texture, I boil the beans to just before tender crisp and dunk in ice water. Then I keep the beans ready to go in the refrigerator. ( I usually do this the night before to alleviate one other chore the day of the feast) When it's just about time to serve, I melt the butter and saute the almonds ( sometimes I add fresh garlic to the saute, give it a few extra minutes), Toss the cold green beans into the saute, to finish the last 2 minutes ( or so) of cooking until beans are warm and tender crisp, dash in a bit of lemon juice and then serve. Works great.
Jessica says
We're making our Christmas dinner right now and I'd bought green beans without any idea of what to do with them - I'm making this! Perfection! I love that it only dirties one pot and doesn't require the oven. Thanks!
2sisters2cities says
This is officially on my Thanksgiving menu this year! Thanks for the recipe...
-m
Gerry @ Foodness Gracious says
A classic dish and yours is awesome!!
Loretta | A Finn In The Kitchen says
Sounds about perfect for a lazy cook like me. I actually have green beans already as well!
Nicole says
Smoooooooothies!!