5 Delicious Green Beans with Almonds Recipes

Green beans and almonds make a classic, healthy, and delicious pairing, whether you're looking for a quick side dish for a family dinner or a sophisticated addition to a holiday meal. This guide explores five enticing recipes that highlight the versatility and nutritional value of green beans with almonds. From simple sautéed dishes to more complex flavors, these recipes cater to a range of culinary skills and dietary preferences.

Simple Sautéed Green Beans with Almonds

This recipe is perfect for those who enjoy simplicity without sacrificing flavor. Here’s how to make it:

• 1 pound fresh green beans, trimmed
• 2 tablespoons butter or olive oil
• ¹⁄₂ cup almonds, sliced or chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon zest (optional for an extra zing)

Instructions:

1. Blanch the green beans in boiling water for about 2-3 minutes until tender-crisp. Drain and set aside.
2. In a large skillet, heat the butter or olive oil over medium heat.
3. Add almonds and toast until lightly golden.
4. Add garlic, sauté for 30 seconds to release the fragrance.
5. Introduce the green beans into the skillet, seasoning with salt and pepper. Sauté for another 2-3 minutes until they are well-coated.
6. If using, sprinkle lemon zest over the beans before serving.

🍽️ Note: Blanching the beans helps retain their vibrant green color and nutrient content.

Green Beans Almondine with Lemon Butter

A more sophisticated take on the classic French dish, here’s how to create Green Beans Almondine:

• 1 pound green beans, cleaned and trimmed
• ¹⁄₄ cup almonds, sliced
• 3 tablespoons unsalted butter
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper

Instructions:

1. Steam or blanch the green beans until just tender, about 3-5 minutes, then drain.
2. In a skillet, melt 1 tablespoon of butter over medium heat, add almonds, and cook until golden. Set aside.
3. Add the remaining butter to the skillet, let it foam, then stir in the green beans, lemon zest, and lemon juice. Season with salt and pepper.
4. Sauté for a few minutes, then mix in the almonds just before serving to retain their crunch.

Spiced Green Beans and Almonds

For those who enjoy a hint of spice, this recipe adds a new dimension:

• 1 pound fresh green beans
• ¹⁄₄ cup almonds, slivered
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• ¹⁄₂ teaspoon red chili flakes
• ¹⁄₂ teaspoon turmeric
• Salt to taste

Instructions:

1. Steam or boil green beans until they are still slightly crisp, then drain.
2. In a skillet, heat olive oil and add cumin seeds. Once they pop, add almonds and chili flakes, sautéing until the almonds brown.
3. Add turmeric, stir quickly to release its flavor, then add green beans. Toss until beans are well coated and heated through. Season with salt.

Green Beans with Almond Pesto

Elevate your dish with a homemade almond pesto:

• ¹⁄₂ cup almonds, toasted
• 2 cloves garlic, crushed
• 1 cup fresh basil leaves
• ¹⁄₂ cup Parmesan cheese, grated
• ¹⁄₂ cup extra-virgin olive oil
• 1 pound green beans
• Salt to taste

Instructions:

1. Prepare the pesto by blending almonds, garlic, basil, and cheese. Slowly drizzle in olive oil until a paste forms.
2. Steam or blanch the green beans until they’re tender.
3. Mix the cooked beans with a few tablespoons of the pesto, adjusting the amount to your taste.

🍃 Note: This pesto can be stored in the fridge for a week or frozen for later use. Use it on pasta, as a spread, or in other dishes for versatility.

Grilled Green Beans with Smoky Almonds

Add a smoky flavor with this grilled variation:

• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• ¹⁄₂ cup almonds, roughly chopped
• 1 teaspoon smoked paprika
• Salt and pepper

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss green beans with 1 tablespoon of olive oil and season with salt and pepper.
3. Grill the beans, turning occasionally, until they develop char marks and are tender.
4. In a separate pan, toast almonds with olive oil and smoked paprika until aromatic and lightly browned.
5. Combine the grilled green beans with the almonds and serve immediately for a smoky, crunchy experience.

These five recipes showcase the delightful compatibility of green beans with almonds, offering a spectrum of flavors from subtle to robust. Whether you're in the mood for something simple or looking to impress at your next dinner party, these dishes provide both nutritional benefits and culinary satisfaction. By experimenting with different cooking methods and flavor pairings, you can make green beans an exciting and versatile ingredient in your cooking repertoire.

Can I use canned or frozen green beans instead of fresh for these recipes?

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Yes, you can use canned or frozen green beans, though the texture will differ slightly. Fresh beans provide the best texture and flavor, but frozen beans work well if you steam them properly to maintain some crispness. Canned beans are already cooked, so they should be heated just to warm through to avoid overcooking.

Are these recipes suitable for a vegan diet?

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Most of these recipes can be adapted for a vegan diet by replacing butter with olive oil or a vegan butter substitute and omitting or using a vegan alternative for Parmesan in the pesto recipe. Be sure to check all ingredient labels to ensure no hidden non-vegan ingredients are included.

What are some good ways to store leftover green beans with almonds?

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Store them in an airtight container in the refrigerator for up to 3 days. For the best quality, reheat gently to prevent the almonds from becoming soggy. You can also freeze the cooked beans, although the texture might change slightly when thawed and reheated.

How do I choose the best green beans for these dishes?

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Look for green beans that are bright in color, snap when you bend them, and have no soft spots. Smaller, slimmer beans tend to be more tender than larger ones. Avoid beans that are yellowing or wrinkled.

Can I prep green beans ahead of time?

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Absolutely! You can trim and wash green beans up to 3 days in advance. Store them in a damp paper towel or plastic bag in the refrigerator to keep them fresh until you’re ready to cook.