These easy make-ahead green beans are perfect for the holidays! Who’s got time for elaborate side dishes? The simple yet delicious green beans are a must for your Thanksgiving table. Plus, the garlic bread crumbs and almonds add tons of flavor. Originally published March 30, 2017.
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“Eric, you have a bug on your face! Oh wait. Never mind. It was just a piece of lint or something. But you seem very unconcerned…Weren’t you freaked out that I thought there was a bug on your face??”
Eric: “NO. I knew it wasn’t a bug. There was a one in a hundred chance it was a bug. You think EVERYTHING’S a bug.”
The struggle is real guys. I probably have burned more calories over the years bending over to check if some speck on the floor is a bug, than I have in all the formal exercise I have done in my entire life.
Speaking of exercising, I’m on day 21 of working out every day! I haven’t been that consistent in years. I do it every day except Sunday, so it’s not really 21 consecutive days, but close enough right. (Everybody needs a day of rest, right??) I’ve lost zero pounds because I haven’t changed my diet at all. (And my diet still includes these. Ahem.) But it’s lots of fun! Sometimes! Kinda!
What do you guys do for exercise? I don’t have a gym membership so I do everything at home. I love doing dance workouts. Alone. With the door shut. And the drapes closed. Eric thinks I’m ridiculous for never working out when he is around, but that’s because he’s never seen how ridiculous I look.
(I love Saskia’s Dansschool, the Fitness Marshall, and any zumba that’s easy enough for me to follow. Do you guys have any recommendations? Here is my youtube workout playlist.)
Maybe if I eat these green beans every day and keep exercising I’ll start losing weight? Oh wait, I added buttery bread crumbs, never mind. (Also, for the record, I don’t think I’m fat. Just trying to be healthy and get closer to my pre-pregnancy weight. I clarify this in an effort to not add to the insane, insane standards women put on themselves.)
Valentine is almost 5 months old now, and worth every pound! (and every hour of lost sleep!) Fun fact: I wore that pink dress when I was a baby. My mom saved it for me! Crazy right??
Ingredients for make-ahead green beans
So the holidays are coming up! I’ve got another make-ahead recipe for you. Green beans are a Thanksgiving staple on most tables, and this recipe makes them easy, fresh, and vibrant. Plus it calls for tarragon which always feels a little fancy. If you can´t find tarragon any fresh herb will do (but tarragon really does make this dish more special).
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- green beans
- salt
- garlic
- fresh tarragon
- almonds (I liked the sliced almonds for this recipe)
- panko breadcrumbs
- pepper
- butter
How to cook green beans
These green beans with bread crumbs are super delicious. Of course you can’t make them completely ahead of time, the almonds and bread crumbs must be done last minute. But by par-boiling the green beans (up to 2 days in advance!) you save yourself a lot of trouble on the day you are hosting. All you have to do is reheat them and do a simple butter sauce that takes less than 5 minutes. Awesome right??
(This is the end of the green bean that you’re supposed to trim.)
If you do decide to make these ahead of time, trim the beans and boil for 3 to 4 minutes, until crisp yet slightly 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 don´t get around to making this ahead of time, don´t worry too much. Fresh green beans cook in boiling water in about 5 to 6 minutes. Then you just saute the almonds and breadcrumbs to get them all toasty and add the garlic, tarragon, and butter for a chef’s-kiss worthy side dish.
Have you ever cooked with fresh tarragon?? It’s so good! Try it out! If you aren’t a fan, any herb can be substituted.
Look at all that toasty garlic breadcrumb deliciousness! But be careful–the toasting happens pretty fast so make sure you are watching the pan and stirring frequently.
How to store make-ahead green beans
Want to make green beans ahead that stay fresh and tasty? It’s easy! Just blanch them by boiling them for 2-3 minutes, then dunk them in ice water to keep them crisp and green. Dry them off and pop them in an airtight container in the fridge for up to 5 days.
Can you freeze green beans?
Yes, you can. Just give them a quick blanch—boil for 2-3 minutes, then chill in ice water. Dry them off, freeze them in a single layer on a baking sheet for an hour, then transfer them to a freezer bag—good for up to 8 months. They’ll stay fresh and tasty for up to 8 months. When you’re ready for some green bean goodness, just sauté or steam straight from the freezer.
What to serve these garlic green beans with
These are a staple on all my holiday tables. For Easter, I would serve this alongside Honey Baked Ham or Roast Leg of Lamb with Blackened Honey Dijon Crust. I also love this for Thanksgiving along with the more traditional sides like stuffing, mashed potatoes, and cranberry sauce. For Christmas, try it with ribeye steak (also good for date nights!), or an herb roasted turkey.
Check out my Easter Recipes category and Thanksgiving Recipes category for more ideas.
Make ahead green beans frequently asked questions
Yes, garlic green beans are super good for you! Green beans are packed with vitamins, minerals, and fiber, and garlic is great for your immune system. Plus, they taste amazing (and that´s enough for me).
The best flavor to add to green beans? Definitely garlic (I mean that’s always the answer, right). Garlic brings out the natural sweetness of green beans and adds a savory, aromatic kick. But don’t stop there—try adding a squeeze of lemon juice for brightness, a sprinkle of toasted almonds for crunch, or a dash of soy sauce for a savory twist. A little butter or olive oil never hurts either.
More veggie sides
Lemon Green Beans with Feta and Fried Pecans >> sooooooooo good, the feta adds a nice salty punch
Balsamic Browned Butter Asparagus >> this is an old recipe, but it’s so so good
Roasted Garlic Green Beans with Fried Sourdough >> if you like this recipe, then you´ll love it with fried sourdough!
Broccoli with Feta and Fried Almonds: >> my FAVORITE way to eat broccoli!
Best Roasted Brussel Sprouts and Roasted Sweet Potatoes Recipe >> another great holiday recipe
Peas with Bacon and Caramelized Onions >> your whole family will love this. Even the picky eaters.
Green Bean and Bacon Bundles from That Skinny Chick Can Bake
Slow Cooked Southern Style Green Beans from Big Bears Wife
Sweet and Sour Green Beans from Southern Plate
If you make one of my recipes, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.
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Make Ahead Green Beans with Garlic Bread Crumbs and Almonds
Ingredients
- 1 pound green beans, ends trimmed
- 2 teaspoons salt, for the boiling water
- water and ice
- 2 cloves garlic, minced
- 2-3 teaspoons fresh tarragon, minced
- 1/4 cup sliced almonds
- 1/3 cup panko bread crumbs
- 1/4 teaspoon salt, or more
- pepper to taste
- 1/4 cup butter, (1/2 stick)
Instructions
- Heat a large pot of at least 2 quarts of water over high heat. Add 2 teaspoons salt (Taste it. It should taste like seawater.)
- Wash and trim green beans. 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. Don’t bother with an ice bath. Drain them and put them on a platter. Salt and pepper to taste, then keep warm (I set mine in the microwave. Not on.)
- Mince the garlic and chop the tarragon. Set aside.
- In a large dry skillet, add the sliced almonds and stir over medium heat for about 1 minute. Add the panko bread crumbs and stir for 1 more minute, until toasted and fragrant. (Don’t walk away! This goes from toasty to burned pretty quick. Keep stirring.)
- Remove from heat and transfer to a bowl. Add the garlic and tarragon, 1/4 teaspoon salt (or more), pepper, and set aside.
- (To reheat refrigerated green beans: Add 1/4 cup water and the cold green beans to the same skillet and stir over HIGH heat until hot. Salt and pepper to taste. Transfer to a platter, discard any liquid.)
- In the same skillet: melt 1/4 cup butter over medium-high heat. Add the almond mixture and stir frequently until fragrant, about 1 to 2 minutes.
- Top the green beans with the almonds and serve immediately.
if making the green bean casserole ahead of time, when do you use the butter
Hi Nancy! Great question. You can cook the green beans and toast the almonds and bread crumbs ahead of time. When it’s time to serve the green beans, you’ll add the spices to the almonds and bread crumbs, then melt the butter and add the almond/bread crumb mixture. I hope this helps – enjoy!
What an adorable little sweetheart! Thanks for the great “make-ahead” recipe. Always good when trying to get a large dinner on the table.
Amazing recipe!! Turned out so great. Loved your intro – I also love dance workouts. I hope you enjoy your thanksgiving!
Incredible recipe! Love your intro too! I’m also really into dance workout videos. Enjoy your thanksgiving!!
Thanks Sophie! They are just so fun, right? Happy Thanksgiving, thank you for reviewing! 💕
Not the fastest recipe but so so good.
Well, don’t these look so amazing! I also workout at home. I quit the gym over a year ago and I do all the Tone It Up workouts and I love it!
Ooh tone it up! I’m looking it up! Thanks for the rec Chels!
These green beans look amazing! Great job for working out so consistently, that is hard to do. I love dance workouts too, my favorite is Dance Fitness with Jessica! She has a bunch of videos on YouTube and they are really fun.
Ooh I will have to check out fitness with Jessica, thanks for the recommendation Natalie!
Valentine! She looks like such a sweetie. I like her little cardigan.
I’m a green bean fiend. Especially when they’re raw, or just blanched like these are. My MIL makes them in the pressure cooker, turning them to mush. Why?
This looks fantastic. I think I might have to bring it to Easter. Pinning!
Thanks for the recipe Karen! I’m always looking for simple, great tasting make ahead veggie dishes that can be served to groups and aren’t crazy fancy or complicated. This looks great! Cute baby too!
These look really delicious Karen! This looks like another vegetable win-I just recently made your Balsamic-Browned Butter Asparagus, which Chip and I both loved and ate the entire recipe ourselves.
Also, that picture of Valentine is so adorable. I miss her sweet cheeks!