You’ll love my Green Beans Almondine easy recipe! With chopped shallots and toasted almonds, I’ll show you how to make this easy low carb side dish that’s fancy enough to serve for a crowd at a dinner party, or quick enough to prepare for a weeknight dinner for your family.
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Tips for Making Green Beans Almondine
You can use any kind of fresh green beans for this recipe, including haricot verts which are the skinnier version but taste the same. And just in case you were wondering, string beans and green beans are the same thing.
All you need to do to prepare the green beans is to trim the stems off the top. If you want to slice the beans in half then you could do that too, but it’s just as easy to leave them whole
I toasted the sliced almonds in a dry skillet but you can cook them in butter if you prefer, but I wanted to make this version dairy free.
I think the sauteed chopped shallots are a nice addition to this dish, if you don’t have shallots then red onions or regular onions finely chopped will work well too.
If you want to make Green Beans Almondine ahead of time for a crowd then my suggestion would be to prepare the green beans for cooking ahead of time.
I would also toast the almonds and saute the shallots ahead, and then all you need to do when it’s time to eat is cook the green beans and assemble the finished dish.
More Vegetable Side Dishes
Green Beans Almondine
With chopped shallots and toasted almonds I'll show you how to make this easy side dish that's fancy enough to serve for a crowd at a dinner party, or quick enough to prepare for a weeknight dinner for your family.
- 1 pound fresh green beans , 454g
- 1/4 cup sliced almonds
- 3 tbsp coconut oil , or butter
- 1/4 cup shallots, finely diced
- 3 cloves garlic , minced
- 1 tbsp lemon juice
- salt, to taste
- pepper, to taste
Prepare the green beans by washing them and trimming the stems off the top and if they are very large you can cut them in half.
Toast the almonds in a dry skillet over a medium heat until they are browned then set aside, this will only take a few minutes. If you are not dairy free then you could toast them in a little butter.
Clean the skillet then add the coconut oil and cook the chopped shallots for 3-4 minutes until soft, and add the garlic in the last two minutes of cooking.
In a separate pan add one cup (250mls) of water and the green beans and cook for about 5-7 minutes until just crisp tender.
Drain the beans and toss them in the lemon juice, cooked shallots and garlic, and a little salt and pepper.
Serve topped with the toasted almonds.
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