Green Beans Almondine is a traditional French dish of green beans served with a buttery almond topping. Pomegranate seeds take it over the top!
When it comes to holiday meals, the turkey, stuffing, and mashed potatoes get all the love. But having a bright green side on the the table next to all the shades of off-white and brown brings it all together. It’s like that pop of color that takes your outfit of classy neutrals from blah to wow. For years, this Green Beans Almondine dish has been one of my contributions to our family gatherings, and now we wouldn't celebrate without it.
Why Make This Recipe
- This dish is delicious while still being one of the healthier items on the holiday table! Serve it as part of your spread, and you’ll feel better about that second helping of mashers.
- Served on a platter, Green Beans Almondine is appealing on its own, but adding pomegranate seeds make this stunning!
- Easy to make-ahead and just assemble when it's time to eat. See below for how!
- Green Beans: I'm using regular green beans in this recipe, but you can also use French-style green beans. These beans are usually much skinnier and sometimes shorter than traditional green beans. You can often find them prepackaged in the produce section of the grocery store, often pre-trimmed as well. They are beautiful in this dish, though they need only 1-2 minutes of cooking time in boiling water.
- Pomegranate Seeds: These seeds provide a brilliant pop of color, texture, and flavor to the dish, but you can leave them out if you can't find them. Also, prepacked pomegranate seeds are expensive! See my tip below for de-seeding a pomegranate yourself. Much more cost-effective (and fresh!) that way.
First, set a large pot of salted water to boil on the stove. Trim the stems of 1 pound (450g) of green beans. I like to leave the tails intact, though some people prefer to cut those off as well. When water comes to a boil, add the green beans and boil for 5-6 minutes, until they are bright green and just barely crisp-tender. Drain and rinse under cold water to stop the cooking process.
Make sure the green beans are well drained (pat dry with a clean kitchen towel if they are not), and transfer to a large bowl. Toss with olive oil, salt, and pepper.
Meanwhile, melt butter in a small skillet and add ½ cup slivered or sliced almonds and minced garlic. Cook over medium-low heat, stirring constantly, until almonds and garlic are toasted golden brown (2-4 minutes).
Add to bowl with green beans and toss. Garnish with ⅓ cup of pomegranate seeds to serve.
Yes. Green Beans Almondine (or Amandine, in proper French) is a classic French dish in which green beans are served with almonds. Amandine refers to the almond topping, which can consist of toasted whole, sliced, or slivered almonds. Truite Amandine (Trout with Almonds) is another classic French Amandine dish.
Yes! I often make these beans in advance of a holiday meal. Boil the green beans, but have a bowl of ice water ready. When the beans are done, drain them, and then pop them into the bowl of ice water. This will stop the cooking process immediately and cool the beans off. When the beans are cold, drain again, and then put into the refrigerator. (This can be done 24 hours in advance.)
You can also make the almond/garlic topping in advance, place in a small bowl, and cover. I would make this a few hours in advance and leave on the counter until you’re ready. To assemble the dish, warm up the almond topping in the microwave, and toss with the green beans, olive oil, salt, and pepper. Garnish with pomegranate seeds as above.
Green beans are a low-calorie and low-carb vegetable filled with nutrients like Vitamins A, C, and K. They also are a good source of potassium, fiber, folic acid, iron, and calcium. Note that canned beans often contain a lot of sodium—make sure to rinse canned beans before you use them. Fresh or frozen beans are always the best choice in terms of nutrition.
👩🍳 Expert Tips
The Best Way to Trim Green Beans
The fastest way to trim fresh green beans is to stack a large handful of them together, with the stem ends all next to each other on a cutting board. Then use your knife to cut all of them off at once. If you cut a little more or a little less off of each bean, so be it. You'll find this cuts (pun intended!) your prep time down considerably. I usually leave the tail ends on because I think they look pretty on the plate. If you prefer to cut them off, just turn the beans the other way, line up the tail ends, and chop.
The Best Way to De-Seed a Pomegranate
De-seeding a pomegranate can be difficult (and messy!). The best way I have found is to fill a large bowl with water and put it in the sink. Then cut the pomegranate in half and put both halves into the bowl. Using your fingers, break apart each pomegranate half and delicately separate the seeds from the whitish membrane. The pieces of membrane will float so you can skim those off the water while the seeds float to the bottom. When you’re done, discard the pomegranate rind and pieces of membrane. Drain the seeds, and there you go!
How to Keep Green Beans Green after Cooking
The key to keeping green beans green is not overcooking them. Also, not dressing them in advance, especially if you are using something acidic in your dressing, like lemon juice. To make green beans in advance, see my notes above—stopping the cooking process with an ice bath is key. If you’re making your green bean recipe “à la minute” or just in time for dinner, you won’t need to worry about your green beans turning brown if you have not overcooked them and not dressed them before serving.
Other Delicious Holiday Sides
If you enjoyed this Green Bean Almondine recipe, you might also want to check out some of my other favorite holiday side dish recipes including my Cauliflower Stuffing with Sausage and Pecans, my Kale Salad with Cranberries, and my Sweet Potatoes Au Gratin with Blue Cheese.
If you try this recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
- 1 lb (450g) green beans
- 1 T. extra-virgin olive oil
- ½ t. kosher salt
- ¼ t. freshly ground black pepper
- 1.5 T. unsalted butter
- ½ c. sliced or slivered almonds (1.4 oz/40g)
- 1 clove garlic, minced
- ⅓ c. pomegranate seeds
- Bring a large pot of salted water to boil.
- Trim the stems of the green beans, leaving the tails intact.
- When water comes to a boil, add the green beans and boil for 5-6 minutes, until they are bright green and just barely crisp-tender.
- Drain and rinse under cold water to stop the cooking process.
- Make sure the green beans are well drained (pat dry with a clean dish towel if they are not), and transfer to a large bowl.
- Toss with olive oil, kosher salt, and pepper.
- Meanwhile, melt butter in a small skillet and add the almonds and garlic.
- Cook over medium-low heat, stirring constantly, until almonds and garlic are toasted golden brown, about 2-3 minutes.
- Add to bowl with green beans and toss.
- Garnish with pomegranate seeds to serve.
- To make this dish in advance: Boil the green beans, but have a bowl of ice water ready. When the beans are done, drain them, and then pop them into the bowl of ice water. This will stop the cooking process immediately and cool the beans off. When the beans are cold, drain again, and then put into the refrigerator. Now, make the almond/garlic topping, place in a small bowl, and cover. To assemble the dish, warm up the almond topping in the microwave, and toss with the green beans, olive oil, salt, and pepper. Garnish with pomegranate seeds as above.
- Leftovers of this dish will last in the refrigerator for up to 3 days, though the almond slices do tend to lose their crunch after refrigeration.
- Cooking tip: Pay attention to the size of your green beans. If you have very thin French green beans, they will only need 1-2 minutes in the boiling water.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 9mgSodium: 235mgCarbohydrates: 12gFiber: 5gSugar: 5gProtein: 4g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.