These green beans are super easy and have tons of flavor! How can you go wrong with butter (and maybe browning it a little?) and lemon and Dijon? You can even make this ahead of time if you plan to serve it for Thanksgiving dinner. Originally published October 29, 2018.
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My best friend Sarah’s little boy asked her yesterday, “Mom, can I ask you if something is a swear word, and then say that swear word? She’s like, yeah. And then he whispers in a tiny voice, “Jiminy Crickets.”
Afterward, she told me that she really missed out on an awesome opportunity to gasp and be like, “Max, where did you learn that??” Poor kid’s never going to be able to look at Pinocchio the same again.
How was your weekend? We went to a couple Halloween parties, and Charlotte’s Marie Antoinette costume won yet another contest. She really does look fabulous though, right? (Here’s a link for the wig)
I don’t know what kind of 7 year old wants to be an executed French queen for Halloween, but I think it’s hilarious.
Eric and I are lumberjacks (points for zero effort??), Truman is a Chameleon (Eric made the costume!) and Valentine is a bunny eating a real carrot that we thought would just be a prop but she ate the whole thing. I guess we should have washed it first.
October is almost over, and that means it’s time for all the Thanksgiving recipes!! I’m so excited. Thanksgiving is one of my favorite holidays of the year.
Green beans almondine
Today I’ve got a super easy green bean almondine recipe for you that is easy enough for a weeknight, and also easy enough for Thanksgiving dinner, because let’s face it, you don’t have time to spend on an elaborate side dish when you’ve got 100 other things going on in the kitchen. PLUS you can make it ahead of time. Win!
Why you’ll love these lemon almond green beans
Green beans from a can, get outta here!! Today we’re making FANCY green beans. Except they’re quick and easy to make, and once you’ve tried them you’re never going back to the sad, dismal kind. Fresh green beans have a crunchy, crispy texture with a little tenderness. We’re covering these in fresh lemon zest, garlic, Dijon mustard, and sliced almonds for a veggie side dish you’ll actually be happy you’re eating. They’re simple enough for dinner anytime but definitely impressive enough for a holiday meal.
Green beans almondine recipe ingredients
Here’s a quick list of what you’ll need to make these green beans. Scroll down to the recipe card at the bottom of the post for complete directions!
- Fresh green beans
- Salted butter
- Dijon mustard
- Garlic
- Lemon (juice and zest)
- Sliced almonds
How to make green bean almondine
The best way to cook green beans is by blanching them. That means boiling them in salted water for 5-6 minutes, then plunging them in an ice bath (plunge I say!) to stop the cooking process and keep them from getting mushy. I prefer this method to any other, because it’s the best way to get rid of that rubbery texture that raw green beans have. Boiling them for just a few minutes makes them perfectly tender yet still crisp.
You only need about 20-30 seconds in the ice bath to stop the cooking process.
At this point, you can save the green beans in the fridge for whenever you need them. You can do it two days in advance, which is awesome for Thanksgiving. Anything that can be done ahead of time should be done, like this Make Ahead Turkey Gravy. You will enjoy your day so much more!
After blanching, it’s just another couple steps to melt some butter (brown it if you want! Yum!), add in some garlic, dijon, lemon, and almonds, and toss it with the green beans.
I actually forgot to add the almonds in to the butter before adding the green beans. Doh! I think I was a little to excited to get a brown-butter pour shot. Because who doesn’t love that drizzle?
Green bean almondine recipe tips
- Salt your water for blanching. It makes a huge difference in bringing out the best of the beans!
- Busy holiday? Blanch the beans ahead of time! You can store them in the fridge in layers, between paper towels, for up to 2 days.
- Want even MORE flavor? Brown your butter! In a small saucepan, melt the butter over medium heat. Keep it on the heat, stirring occasionally, until the foam starts turning golden and the mixture smells nutty. Then proceed with the recipe as usual.
How to Serve Green Beans with Almonds
Green beans should never be served cold. If you’ve blanched the beans ahead of time, wait until right before serving to toss them in the pan with the butter!
I think these are perfect next to a pile of fluffy mashed potatoes, because then you get browned butter sauce on them and YES. PLEASE. Also, next to those mashed potatoes can we get some Herb Roasted Turkey or even some amazing Texas Beef Brisket? Yes please and thank you!
More amazing green beans
Roasted Garlic Green Beans with Fried Sourdough << who’s going to say no to fried sourdough?
Lemon Green Beans with Feta and Fried Pecans << add cheese to your green beans you won’t regret it!
Make Ahead Green Beans with Garlic Bread Crumbs and Almonds << buttery breadcrumbs and crunchy almonds, what’s not to love!!
Sweet Sriracha Roasted Green Beans from Mama Loves Food
Sweet and Spicy Green Beans from Beyond Frosting
Green Beans with Bacon and Pecans from Savory Sweet Life
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Lemon Dijon Green Beans Almondine
Ingredients
- 1 pound green beans, fresh, trimmed
- water and salt, for blanching
- ice bath
- 1/4 cup salted butter, (half stick)
- 1 tablespoon Dijon mustard
- 1 clove garlic, smashed and minced
- 1 lemon Lemon Zest
- 1/2 lemon Lemon Juice, or more to taste
- 1/3 cup sliced almonds
Instructions
- Heat a large pot of at least 2 quarts of water to a boil over high heat. Add 2 teaspoons salt (Taste it. It should taste like seawater.)
- Wash and trim green beans. (Cut off the ends with the little stems) When the water is at a rolling boil, add the green beans and cover with a lid.
- If you are making these ahead of time: boil for 3 to 4 minutes, until crisp tender. While it boils, fill a large bowl with ice water. Drain the beans and transfer to the ice bath. When the green beans are no longer warm to the touch, drain them again. Lay out the beans on paper towels and pat dry. Wrap the beans in dry paper towels, place in a large tupperware or ziplock, and store in the fridge for up to 2 days.
- If you intend to serve the beans right away: boil covered for 5-6 minutes, until crisp tender. Drain the water and add the beans to an ice bath, but only for 30 seconds or so. Drain them and put them in a serving bowl or platter. Add a little salt and pepper to taste, then keep warm (I set mine in the microwave. Not on.)
- While the beans are cooking, heat a medium saucepan over medium heat.
- Melt the butter over medium heat. If you like, you can let the butter cook long enough for it to get brown and nutty. (That’s what I did.)
- Zest the lemon, then juice and set aside.
- When the butter is melted and/or browned, add the Dijon mustard and garlic. Add the almonds and stir for about 1 minute. Add the lemon juice.
- Turn off the heat and sprinkle with lemon zest.
- If your beans have cooled, add them to the pan to warm them up, otherwise you can drizzle the butter and almond mixture over the beans on a serving platter and toss before serving.
- (If you blanched the green beans ahead of time, add to the pan with the butter and toss until warmed though.)
A miniature French queen- at least she chose pre-executed!! I love all your costumes, you always wear cute stuff :)
I’ll have to try the blanching thing- I’ve never really tried it, and the microwave has spoiled me- but I do love crisp tender green beans!
Yeah actually yesterday we were talking about how awesome it would have been to do a headless Marie, haha! I don’t think Charlotte is really into the macabre yet… :)
These look great Karen! I love, love, LOVE your Halloween costumes. So sad we can never be together on this fun holiday! Boo!
Me too!! I want to see your Ewok costume!!
Love, love, love the Halloween costumes! Just adorable!
She looks amazing, right?? Her friends at church didn’t recognize her last night. “I see Charlotte’s family, but Charlotte’s not here!” hahaha