Cooking the beans in garlic-infused butter and then topping them with toasted almonds transforms them from a mere vegetable into a delicacy! I make green beans often. I love them simply cooked - boiled green beans are wonderful. I also enjoy sauteed green beans, roasted green beans, and green beans with bacon. But there’s something about green beans almondine. The combination of just-tender beans, garlicky butter, and toasted almonds is sublime. It’s a wonderful fiesta of colors, flavors, and textures.
Ingredients
Instructions
Recipe Card
Kosher salt: Quite a bit for the cooking water plus more for seasoning the beans. Green beans: I like to use haricot verts in this recipe - thin French green beans. Sliced almonds: I buy them raw and dry-toast them in a skillet. Butter: I love the Kerrygold brand. Garlic: It’s important to use freshly minced garlic cloves in this recipe. Black pepper: Freshly ground tastes best.
Your first step is to cook the haricot verts in salted boiling water. Next, drain and transfer them to a bowl filled with ice water for 1-2 minutes. Drain well and set aside on a plate. In the same skillet, cook the garlic in butter. Add the haricot verts along with salt and pepper and cook briefly, just to reheat the beans and coat them in the garlicky butter. Transfer the beans to a serving plate, top them with the toasted almonds, and serve.
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If possible, it’s best to keep the toasted almonds separately - you can keep them at room temperature in a small airtight container.
