15-Minute Haricots Verts Amandine: Green Beans with Almonds

Haricots verts amandine (also called green beans almondine) is a classic French side that’s quick to prepare, bright in flavor, and elegant on the plate. Fresh haricots verts remain crisp-tender and are tossed with toasted sliced almonds in browned butter, finished with lemon for a light, balanced sauce. It’s easy to make ahead and cooks on the stovetop in about 15 minutes with just a few ingredients.

A platter of green beans amandine with a gold serving fork on it, an orange towel is on the bottom right, two glasses of water are in the upper left.

This straightforward preparation pairs beautifully with roasted or grilled proteins, from salmon and pan-seared steak to roast chicken and lamb. It’s also a lighter, more refined alternative to heavier holiday sides and fits easily into weeknight dinners or festive menus.

Haricots verts green beans, a lemon, and small bowls of sliced almonds, butter, and salt.

Haricots verts amandine ingredients

Fresh haricots verts (thin green beans): Choose slender French green beans for the best texture and presentation.
Sliced almonds: Thin, skin-on slices are traditional and toast quickly; slivered almonds may be used but are bulkier.
Butter: Use unsalted butter and gently brown it to develop a nutty flavor for the sauce.
Lemon juice and zest: Juice brightens the sauce; zest is added at the end for aromatic top notes.
Kosher salt: For blanching the beans and seasoning the finished dish.
Flaky sea salt (optional): A final sprinkle adds texture and an attractive finish.

How to make haricots verts amandine

Blanched green beans in a bowl of ice water.

Step 1: Blanch the green beans and prepare the lemon

Bring a large pot of salted water to a rolling boil. Prepare a large bowl filled with ice water. Add the haricots verts to the boiling water and cook 2 minutes, until bright green and still crisp. Immediately transfer to the ice water to stop the cooking. When cool, drain and pat dry between kitchen towels so the sauce will adhere well.

Blanched green beans (haricots verts) drying on an orange and white kitchen towel.

Zest the lemon and then juice it; keep zest and juice separate. The zest will be used as a finishing touch; the juice lightens the butter sauce at the end of cooking.

A microplane grater with lemon zest, and half a lemon on a small juicer.

Step 2: Make the amandine sauce

In a wide, deep skillet over medium-low heat, add the butter and sliced almonds. Stir frequently until the almonds are fragrant and the butter begins to brown, about 2–5 minutes. Keep the heat gentle so the almonds toast evenly and the butter does not burn.

Sliced almonds and brown butter in a pan with blue handles.

Step 3: Add the green beans and finish

When the butter has a golden, nutty aroma, stir in the lemon juice and a pinch (about 1/4 teaspoon) of kosher salt. Add the blanched, dried green beans and toss to coat evenly with the almonds and brown butter. Increase the heat to medium briefly to warm the beans through and allow the sauce to cling to them. Transfer to a serving platter and finish with lemon zest and flaky sea salt if desired.

Green beans amandine on a white plate, a gold fork is to the right and a glass of water is on the left.

Expert tips

Blanch rather than boil: A quick blanch preserves color and crisp-tender texture; overcooking ruins the bright bite.
Always use an ice bath: Ice water stops the cooking instantly and keeps beans from turning soft or dull.
Brown butter gently: Low, steady heat gives the almonds time to toast and prevents the butter from burning.
Flavor variations: Optional additions include a small amount of minced shallot or grated garlic added to the butter early, or a pinch of red pepper flakes for heat.

Make ahead and storage

Blanch the green beans up to two days ahead and keep refrigerated. Dry and store them in an airtight container. Reheat briefly in the almond-butter sauce just before serving, allowing them to come to room temperature for 10–15 minutes so they warm quickly and evenly. Leftovers keep in the refrigerator up to three days; reheat gently in a skillet to preserve texture.

Serving suggestions

This dish complements many mains:

Roast chicken or pan-seared fish for a simple weeknight meal.
Lamb chops, steak, or braised short ribs for a heartier dinner.
Holiday menus as a lighter accompaniment to heavier mains—its bright color and clean flavors are especially welcome on festive tables.

FAQ

Can you use regular green beans? Yes. If substituting thicker green beans, blanch 4–6 minutes and consider cutting them in half for easier eating and a better balance with the almonds.

Is a vegan version possible? Yes. Replace the butter with a plant-based buttery spread and follow the same technique to toast the almonds gently.

What about frozen green beans? Fresh is recommended. Frozen beans tend to be softer and may become mushy in this preparation.

More green bean recipes

Ottolenghi Green Bean Salad
Green Bean Salad with Tomatoes, Feta, and Mint

Debra’s details: quick, fresh, classic

Ready in about 15 minutes.
Simple ingredient list that highlights fresh produce.
Stovetop cooking saves oven space and is fast for busy meals.
Fresh haricots verts keep color, crispness, and presentation.
A lighter, elegant alternative to heavier green bean dishes for holiday meals.

Recipe

Haricots Verts Amandine (15 Minutes, 4 Ingredients!)

Serves: 4 | Total time: 15 minutes

Ingredients

1 pound thin green beans (haricots verts)
3 tablespoons butter
½ cup sliced almonds (skin-on preferred)
2 tablespoons lemon juice
¼ teaspoon kosher salt, plus more for blanching
Zest of one lemon
Flaky sea salt, optional for serving

Instructions

Bring a large pot of salted water to a boil and prepare a large bowl of ice water.
Add the green beans to the boiling water and cook about 2 minutes until bright green and still crisp. Transfer immediately to the ice water to stop cooking.
Drain and dry the beans between towels so the sauce will adhere.
In a wide, deep skillet over medium-low heat, add butter and sliced almonds. Stir frequently until almonds are toasted and the butter begins to brown, 2–5 minutes.
Stir in the lemon juice and ¼ teaspoon salt. Add the green beans and toss to coat. Increase heat to medium briefly to warm through and evenly coat with sauce.
Transfer to a serving platter, scatter lemon zest over the top, and finish with flaky sea salt if desired.

Notes

Blanch briefly to preserve texture and color.
Use an ice bath—cold water without ice will not cool the beans quickly enough.
Brown butter slowly to toast the almonds without burning the fat.
Optional: add minced shallot or a small clove of grated garlic to the butter for extra depth of flavor.

Nutrition (estimate per serving)

Calories: 179 kcal; Carbohydrates: 11 g; Protein: 5 g; Fat: 15 g; Fiber: 5 g.