Short and crisp green beans are pan-sautéed with aromatic garlic and shallot, finished with fresh lemon juice and a crunch of toasted sliced almonds. It’s a light, vibrant side dish that elevates green beans into something special.

Why You’ll Love This Recipe

• The texture is perfect — the beans stay tender but still have a nice snap.
• The flavor is bright and satisfying: the lemon juice adds freshness, the almonds add crunch and nutty depth, and the garlic/shallot base gives savory richness.
• It’s deceptively simple but feels elegant — great for both a weeknight side and for special-occasion meals.
• It uses minimal oil (just 1 tablespoon of olive oil in the recipe) so it stays light.
• It adapts well: you can easily scale it, swap almonds for another nut, or add a little Parmesan if you like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound green beans, ends trimmed
• 1 tablespoon olive oil
• ¼ teaspoon salt (plus more for the blanch water)
• ¼ teaspoon black pepper
• 1 shallot, thinly sliced
• 3 garlic cloves, minced
• ¼ cup sliced almonds
• ½ lemon, juiced

Directions

1. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook until bright green but still firm, about 3–4 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sliced shallot and minced garlic, and cook until fragrant and lightly softened, about 2 minutes.
3. Using a slotted spoon or strainer, transfer the green beans from the boiling water directly into the skillet with shallot and garlic. Season with salt and pepper. Sauté until the beans are fork-tender but still crisp, about 3–4 more minutes.
4. Transfer the beans to a serving platter, and squeeze the lemon juice over the top.
5. In the same skillet (still hot), add the sliced almonds and toast them over medium heat until golden brown, about 5–6 minutes. Be careful not to burn them.
6. Sprinkle the toasted almonds over the green beans and serve immediately.

Servings and timing

This recipe yields about 6 servings.
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

• Swap in slivered or chopped whole almonds instead of sliced almonds for extra texture.
• Use walnuts, pecans, or pine nuts in place of almonds for a nut-variation.
• Add lemon zest along with the juice for extra citrus fragrance.
• Sprinkle grated Parmesan cheese over the finished dish for a richer flavor.
• Use butter instead of olive oil if you prefer a more classic version.
• For a spicier version, add a pinch of red pepper flakes when sautéing the shallots and garlic.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator; they will keep about 3-4 days. To reheat, warm in a skillet over medium heat (this helps retain texture better than microwaving) or microwave briefly and then sprinkle the toasted almonds freshly on top. Freezing is not recommended for best texture—nut crunch and bean firmness will suffer.

FAQs

1. Can I use frozen green beans?

Yes — you can use frozen green beans. Don’t thaw them first; simply blanch them in the boiling water a little longer (about an extra minute) before sautéing. The texture may be slightly different but will still be good.

2. Can I make this ahead of time?

You can blanch the beans ahead of time and store them in the refrigerator, wrapped in a paper towel in a zip-lock bag. Then sauté just before serving. For the best texture and appearance (bright green beans, crisp nuts), serve soon after cooking.

3. Do I have to blanch the green beans?

Blanching (boiling briefly, then transferring to sauté) helps ensure that the beans cook evenly, stay crisp-tender, and retain a vibrant green colour. Skipping blanching might result in beans that are less bright and possibly uneven in texture.

4. What kind of almonds should I use?

The recipe uses sliced almonds, which toast quickly and provide a nice crunch. You can use slivered almonds or finely chopped whole almonds if that’s what you have on hand.

5. Is this recipe vegan and gluten-free?

Yes — as written, the recipe is vegan (no dairy, no animal products) and gluten-free. If you add Parmesan or butter variations, you’ll adjust accordingly.

6. Can I omit the lemon?

Yes, but the lemon juice adds brightness and cuts through the richness of the almonds and oil. Omitting it will make the dish less vibrant — you can replace with a splash of white wine vinegar or apple cider vinegar as a substitute.

7. What temperature should I use when toasting the almonds?

Use medium heat and watch carefully. Almonds can go from golden to burnt quite quickly. Stir frequently and remove from heat as soon as they are fragrant and lightly browned.

8. Can I double the recipe?

Yes. Just be sure you have a large enough skillet so the beans and almonds are not overcrowded — overcrowding may lead to steaming rather than proper sautéing/toasting.

9. What should I serve this dish with?

It pairs beautifully with roasted meats, turkey, mashed potatoes, baked fish or even vegetarian mains. It makes a lovely side for holiday meals or everyday dinners.

10. How can I keep the green beans bright green?

Salt your blanching water well; then transfer the beans to the skillet quickly so they don’t overcook. Avoid over-cooking them in the sauté stage. The quick blanch + sauté method helps preserve colour and texture.

Conclusion

This green beans with almonds recipe transforms a simple vegetable into a standout side dish — crisp-tender beans, aromatic shallot and garlic, toasted nuts and a splash of lemon for freshness. It’s elegant yet easy, makes a perfect companion to many mains, and comes together in about 15 minutes. Whether you’re cooking for a weeknight or a holiday table, it’s a dish worth making again and again.

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