Green Beans Almondine (Haricots Verts Amandine)
Slender green beans blanched bright green, then tossed in nutty brown butter with toasted almonds, shallot and lemon. The classic French side that cuts through a rich holiday plate, with the beans blanched up to a day ahead.
Equipment
- Large bowl (for the ice bath)
- Kitchen towel
- Tongs
Ingredients
Beans
- 1½ lb haricots verts or thin green beans, stem ends trimmed
- 2 tablespoons kosher salt for the water
Brown Butter Almonds
- 4 tablespoons unsalted butter
- ½ cup sliced almonds
- 1 small shallot finely chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon grated lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
Instructions
- Blanch the beans: Bring a large pot of water to a boil with 2 tablespoons kosher salt. Add 1½ lb haricots verts and cook until bright green and just tender, 3 to 4 minutes (5 to 6 minutes for regular green beans).
- Shock the beans: Drain and plunge the beans into a large bowl of ice water to stop the cooking and set the color. Once cold, drain well and pat dry with a kitchen towel.
- Brown the butter and almonds: In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add ½ cup sliced almonds and cook, stirring often, until the almonds are golden and the butter smells nutty and turns light brown, 3 to 4 minutes. Add the 1 finely chopped shallot and cook 1 minute.
- Toss the beans: Add the beans and toss until hot and coated in the brown butter, 2 to 3 minutes.
- Finish and serve: Take the pan off the heat. Add 1 tablespoon lemon juice, ½ teaspoon grated lemon zest, ½ teaspoon kosher salt and ¼ teaspoon black pepper and toss. Taste for salt, sprinkle with 1 tablespoon chopped parsley and serve right away.
Notes
Make ahead: Blanch, shock and dry the beans up to 1 day ahead. Wrap them in a clean kitchen towel and refrigerate in a bag or container. Brown the almonds and toss the beans just before serving.
Regular green beans: Blanch 5 to 6 minutes instead of 3 to 4.
Frozen haricots verts: Skip the blanching and ice bath. Thaw, pat very dry and toss in the brown butter until hot.
Watch the butter: Brown butter goes from nutty to burnt in seconds. Add the shallot as soon as the almonds are golden; it cools the pan.
Tried this recipe?Let us know how it was!
