Go Back
–+ servings
plate with french greens mixed with sauteed shallots and a toasted almond topping

Green Bean Almondine

This 9 ingredient Green Bean Almondine can be made in 30 minutes or less for the best vegan & gluten-free side dish!
5 from 2 votes
Print Pin
Course: Vegetarian Sides
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

  • 12 ounces French green beans
  • 2 Tablespoons vegan butter
  • ⅓ cup slivered/sliced almonds
  • 2 shallots thinly sliced or diced
  • 4 cloves garlic minced
  • ½ teaspoon salt add more or less to your preference
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chili flakes
  • 1 Tablespoon lemon juice about ½ lemon, juiced
  • ½ Tablespoon lemon zest zest of ½ lemon

Instructions

  • First, add water to a large pot, salt heavily, and bring to a boil. While waiting for the water to boil prep the rest of the ingredients including mincing the garlic, slicing the shallots, and juicing/zesting the lemon. Also, prep the ice bath by adding water and ice cubes to a large bowl.
  • Once the water is boiling, add the green beans and blanch in the boiling water for 2-3 minutes under tender but still firm.
  • Strain the green beans from the large pot and immediately add them to the ice bath. (Please see notes below on how to skip this step). The green beans should sit in the ice bath for at least 4-5 minutes and then they can be strained and added to a large bowl for later.
  • While the green beans are in the ice bath, add the vegan butter to a saute pan and turn on the heat.
  • Once the butter has melted, add in the almonds and stir to coat with the butter. Then, toast for 2-3 minutes.
  • Next, add the sliced shallots, minced garlic, salt, pepper, and chili flakes to the pan. Stir to mix and then saute for about 3 minutes or until the shallots are translucent and beginning to crisp.
  • Add the blanched green beans, lemon juice, and lemon zest to the saute pan. Then, mix everything together and saute for an additional 1-2 minutes to combine.
  • Remove from the heat and serve the green bean almondine warm. Enjoy!

Notes

  • I highly recommend using French Green Beans (haricot vert) for this recipe. They are thinner, come pre-trimmed, and, in my opinion, tend to have a more crisp texture.
  • You can use normal green beans, but you will want to trim the ends off of the beans which adds a bit of extra time to the prep.
  • It is possible to skip the step of adding the green beans to an ice bath. However, you will have to make sure you are timing the recipe out correctly so the green beans are done boiling right around the time you would add them to the skillet with the almonds, shallots, and garlic. Instead of transferring the blanched green beans to an ice bath, transfer them directly to the saute pan with the cooked almonds, shallots, garlic, and spices. Then, add the lemon juice & lemon zest at that time.
  • Leftover green beans can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. You can reheat in the microwave or in over low heat in a saute pan until warmed throughout

Nutrition

Serving: 1large plate | Calories: 144kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 346mg | Potassium: 307mg | Fiber: 4g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!