Easy Make Ahead Green Beans Almondine Recipe
November 6, 2023
super easy
This green beans almondine is the side dish I bring to every dinner party — elegant enough to impress, simple enough to make on a Tuesday, and completely assembled ahead of time so you are never standing over the stove when guests arrive.
Caramelized shallots, toasted almonds, garlic, a squeeze of fresh lemon, and a single tablespoon of butter. That’s it. That’s the whole dish.
Why This Recipe Works
I came up with this version of green beans almondine on a night when we had a big group of friends over — adults and kids — and I knew I didn’t want to be stuck at the stove all evening. I wanted something that would feel like I didn’t just steam vegetables in the microwave, but could be completely finished before anyone walked through the door.
So I cooked everything — toasted the almonds, caramelized the shallots, sautéed the beans with garlic and lemon — then arranged it all on an oven-safe serving platter, covered it with foil, and slid it into the refrigerator. When guests arrived, it went straight into a 350°F oven for 10–15 minutes and came out perfect.
What happened next I still think about. The kids kept grabbing the green beans off the serving dish like they were candy. Green beans. I couldn’t keep them away from it. That never happens!
That’s when I knew this recipe was something worth sharing. Most green beans almondine recipes tell you to finish the dish right before serving. This one is designed to be completely done ahead of time — which changes everything when you’re hosting or trying to get dinner on the table on a busy night without juggling six things at once.
The flavor combination is so good! Toasted almonds bring a warm nuttiness. Caramelized shallots add sweetness. Fresh garlic — added at the very end so it doesn’t burn — gives depth without bitterness. A squeeze of lemon brightens everything. And a single tablespoon of butter ties it all together without making it heavy. It’s a lighter, cleaner alternative to green bean casserole that is still loaded with flavor. This is one of my favorite recipes for spring.
Key Ingredient Notes
French green beans (haricots verts). The thinner French variety cook faster and stay more tender than standard green beans. Regular green beans work perfectly fine if that’s what you have — just give them a bit more time to steam. Either way, look for beans that are firm and bright green with no soft spots.
Slivered or sliced almonds. These toast quickly in a dry pan and are the signature crunch of this dish. Watch them closely — they go from golden to burnt faster than you’d expect. Listen for the popping sound; that’s your cue they’re done.
Unsalted butter. Just one tablespoon does real work here. It coats the green beans as they finish cooking and rounds out the lemon and garlic. Using unsalted lets you control the final seasoning yourself.
Shallots. Shallots caramelize into something sweet and almost jammy that you just don’t get from a regular onion. Slice them thin so they soften fully. Don’t rush this step — properly caramelized shallots are a big part of what makes this dish taste restaurant-worthy.
Fresh garlic. Two cloves, pressed. The key here is timing — garlic goes in at the very end of cooking, after the beans are already heated through. Adding it too early causes it to burn, which creates a bitter flavor that ruins the whole dish. Two to three minutes is all it needs.
Fresh lemon juice. Start with the juice of a quarter lemon and taste as you go. The lemon brightens all the other flavors and cuts through the richness of the butter and almonds. You can always add more — you can’t take it out.
Salt and pepper. A pinch of sea salt mixed with pepper right at the finish is how I season almost every dish. It’s the last step and it matters.
Variations and Substitutions
Add bacon. Crispy chopped bacon tossed over the top at the very end adds a smoky, salty punch that works beautifully with the almonds and lemon. This is my go-to variation when I want to make it feel extra hearty.
Add lemon zest. Zest the lemon before you juice it and toss it in with the lemon juice for a more intense citrus flavor. It makes the dish feel even brighter and fresher.
Add parmesan. A light sprinkle of freshly grated parmesan over the top before serving adds a savory, salty finish. A small amount goes a long way.
Dijon drizzle. Warm a small spoonful of Dijon mustard and drizzle it lightly over the finished dish. It sounds unexpected but it adds a subtle tang that pairs really well with the almonds.
Dairy-free version. Swap the butter for a good quality dairy-free butter or a drizzle of olive oil. The flavor is slightly different but still very good.
Nut-free version. Skip the almonds and toast some breadcrumbs in the pan instead for a similar crunch. Pepitas (pumpkin seeds) are another good option.
Add mushrooms. Thinly sliced cremini mushrooms sautéed with the shallots add an earthy depth that makes this side dish feel even more substantial.
Instructions:
The first step is to prep the green beans. You will do this by washing them and cutting off the ends of both sides. Next, steam them in a pot over medium heat. The prep time for this really is minimal! I have a basket I place over boiling water with a lid on. You can place them in boiling water as well. Cook until they are almost done. Remove the tender green beans from the pot and place on paper towels.
The next step is where the flavor comes in. I love using the cast iron skillet for this step because it is seasoned, so you have no need to add in olive oil. Be sure you have a large skillet like the one linked here. However, if you don’t have cast iron use a pan, and pour 1 TBSP. olive oil into it. Place the almonds in the pan and cook until a golden brown color. This is fun, they actually pop when they are done so you can also listen for the pop. Remove the almonds from the pan and add in the unsalted butter.
Place the shallots in the pan and cook until caramelized. Add the green beans into pan with the sautéed shallots and stir until combined and the green beans are heated. At this point add in the pressed garlic and cook about 2-3 minutes. You want to add the garlic in at the end so that it doesn’t burn, which created an incredibly bitter flavor. Once it is cooked add in a squeeze of lemon- I say 1/4, but you can start there and stir it in. If it needs a little bit more you can squeeze in some more. Finally, toss in the slivered almonds and stir together. I keep a dish of sea salt mixed with pepper by my stove and this is where i grab a pinch and sprinkle it on top. The best way to finish any dish is with a dash of this salt.
This is what makes the dish a make ahead side dish. Serve the green beans on an oven safe serving platter. Cover the dish with aluminum foil and place it in the refrigerator. To reheat, turn the oven up to 350 and place the dish in the oven. Cook about 10-15 minutes until heated through.
How to Make Green Beans Almondine
- Prep and steam the green beans. Wash the green beans and trim both ends. Steam them over boiling water in a covered pot or basket over medium heat until they are just barely tender — they should still have a little bite. You’re going for almost done, not fully cooked, because they’ll finish in the pan. Remove them from the pot and lay them on paper towels to dry.
- Toast the almonds. Heat a cast iron skillet (or regular large skillet) over medium heat. Add the ½ cup slivered almonds to the dry pan — no oil or butter needed if using a well-seasoned cast iron. Toast, stirring frequently, until they turn a golden brown color. You’ll hear a popping sound when they’re ready. Remove the almonds from the pan immediately and set aside.
- Caramelize the shallots. Add the 1 tablespoon unsalted butter to the same pan. Once melted, add the 2 sliced shallots. Cook over medium heat, stirring occasionally, until the shallots are soft, golden, and caramelized — about 5–7 minutes. Don’t rush this step.
- Add the green beans. Add the steamed green beans to the pan with the caramelized shallots and toss together until the beans are heated.
- Add garlic and cook 2–3 minutes. Add the 2 pressed garlic cloves and stir everything together. Cook for 2–3 minutes only — you want the garlic to become fragrant but not brown. This is the step where people most often go wrong; adding garlic too early causes it to burn and turn bitter. Keep the heat at medium and keep stirring.
- Squeeze in the lemon. Add the juice of ¼ lemon and stir to combine. Taste and add a bit more if you’d like more brightness.
- Toss in the almonds and season. Add the toasted almonds back to the pan and toss everything together. Finish with a pinch of sea salt and pepper to taste.
- Serve immediately or make ahead. See make-ahead instructions below.
How to Make It Ahead
This is the step that makes this recipe genuinely different from most green beans almondine recipes — and the reason it’s become my go-to for entertaining.
Once everything is cooked and tossed together, transfer the green beans almondine to an oven-safe serving dish or platter. Cover tightly with aluminum foil and place in the refrigerator. When you’re ready to serve, preheat the oven to 350°F and place the covered dish in the oven for 10–15 minutes until heated through. Bring it straight to the table.
That’s it. The dish is fully assembled, the serving vessel goes from fridge to oven to table, and you don’t touch it again until it’s time to eat.
A few things to know about making it ahead:
The green beans will lose a little of their bright green color in the refrigerator — they’ll be slightly more olive-toned after reheating. The flavor is completely unaffected and they’re still very appealing on a serving platter, but it’s good to know going in if presentation is important to you.
You can also prep the components separately if you prefer to keep the color brighter: steam the beans and refrigerate them in an airtight container for up to 2 days, and toast the almonds and store at room temperature. Then caramelize the shallots, add the beans, garlic, lemon, and almonds and finish the dish right before serving. This is a good middle-ground option for holidays when you want the color to be perfect but still want to minimize last-minute work.
Expert Tips
Don’t fully cook the beans in the steaming step. They should be almost tender but still have some resistance. They’ll finish cooking in the pan with the shallots and garlic. If you steam them until fully soft they’ll be mushy by the time they’re done.
Dry the beans thoroughly before they go in the pan. Wet green beans will steam instead of sauté and the dish loses its texture. A few minutes on paper towels makes a real difference.
Toast the almonds in a dry pan. No oil, no butter — just the dry skillet. The natural oils in the almonds are enough to toast them beautifully and the flavor is cleaner than almonds toasted in fat.
Add garlic last, not first. This is the most important tip in the whole recipe. Garlic burns at medium heat in about 90 seconds if there’s nothing else in the pan absorbing the heat. Adding it after the beans are already in and cooking gives it just enough time to become fragrant without turning bitter.
Use a cast iron skillet if you have one. It holds heat evenly, has natural non-stick properties when well-seasoned, and adds a subtle depth to the flavor of anything cooked in it. If you don’t have one, a large stainless steel or non-stick skillet works fine — just add a drizzle of olive oil before the shallots.
Taste the lemon as you go. Start with the juice of a quarter lemon and add more from there. Lemon flavor varies a lot by the fruit — some are very tart, some are mild. Start small and adjust to your taste.
What to Serve It With
Green beans almondine goes with almost everything, which is why it shows up at our table year-round — not just at the holidays.
It’s a natural alongside roasted chicken, a simple pork tenderloin, or any kind of beef. It pairs beautifully at Thanksgiving and Christmas as a lighter, fresher alternative to green bean casserole. It works alongside salmon or white fish for a lighter dinner. And it’s honestly good enough to eat as a side with just rice and call it a meal.
Frequently Asked Questions
What does almondine mean? Almondine (sometimes spelled “amandine” in French) is a culinary term that simply means a dish garnished or prepared with almonds. Green beans almondine is a classic French preparation — haricots verts sautéed with toasted almonds, butter, and lemon.
Can you make green beans almondine ahead of time? Yes — and this recipe is specifically designed for it. Cook the full dish, transfer to an oven-safe serving dish, cover with foil, and refrigerate. Reheat at 350°F for 10–15 minutes before serving. If you want to preserve the bright green color, you can alternatively steam the beans up to 2 days ahead and store in the fridge, then finish the dish right before serving.
Will the green beans stay green after reheating? They will be slightly less vibrant after refrigerating and reheating — more of an olive green than a bright green. The flavor is completely unaffected. If the color matters for your presentation, either finish the dish last minute or refresh them under a quick toss in a hot pan right before serving.
What’s the difference between French green beans and regular green beans? French green beans (haricots verts) are thinner, more tender, and slightly more delicate in flavor than standard green beans. They cook faster and have a more elegant look on the plate. Regular green beans work just as well in this recipe — just give them an extra minute or two in the steaming step.
Can I use frozen green beans? Fresh green beans will give you the best result here. Frozen green beans release a lot of water when they thaw and cook, which makes it harder to get the right texture. If fresh isn’t available, thaw frozen beans completely and pat them very dry before adding to the pan.
Why does my green beans almondine taste bitter? Bitterness almost always comes from burned garlic. Garlic needs to go in at the very end of cooking — after the beans are already in the pan — and cook for no more than 2–3 minutes over medium heat. If it browns it will turn bitter and there’s no fixing it at that point.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second intervals or warm gently in a skillet over low heat with a small splash of water to help loosen everything.
Is green beans almondine gluten-free? Yes — every ingredient in this recipe is naturally gluten-free. It’s also vegetarian and low-carb, which makes it a great option for tables with mixed dietary needs.
More Easy Side Dishes
If this one is going into your regular rotation, here are a few more sides worth trying:
Easy Make Ahead Green Beans Almondine Recipe
Ingredients
- 1 lb French green beans (regular green beans will also work)
- 1/2 cup almonds (slivered or sliced )
- 1 tbsp unsalted butter
- 2 shallots (sliced)
- 2 cloves crushed garlic
- ¼ lemon (juiced)
- 1 dash of salt and pepper to taste
Instructions
- Wash and cut off both ends of 1 lb French green beans.
- Steam them in a pot over medium heat. You can place them in boiling water as well. Cook until they are almost done. Remove the tender green beans from the pot and place on paper towels.
- Heat a cast iron skillet (or regular skillet if you don't have one) to medium.
- Place the 1/2 cup almonds (slivered or sliced) in the pan and cook until golden brown and they start to make a popping sound. Stir frequently.
- Remove the almonds from the pan and add in 1 tbsp unsalted butter.
- Place 2 shallots in the pan and cook until caramelized.
- Add the green beans into pan with the sautéed shallots and stir until combined and the green beans are heated.
- Add in 2 cloves crushed garlic and cook about 2-3 minutes. You want to add the garlic in at the end so that it doesn't burn, which created an incredibly bitter flavor.
- Once it is cooked add in a squeeze of ¼ lemon I say ¼ of a lemon (juiced), but you can start there and stir it in. If it needs a little bit more you can squeeze in more.
- Finally, toss in the slivered almonds and stir together. I keep a dish of sea salt mixed with pepper by my stove and this is where i grab a pinch and sprinkle it on top. The best way to finish any dish is with 1 dash of salt and pepper to taste.
- This is what makes the dish a make ahead side dish. Serve the green beans on an oven safe serving platter. Cover the dish with aluminum foil and place it in the refrigerator. To reheat, turn the oven up to 350℉ and place the dish in the oven. Cook about 10-15 minutes until heated through.
Notes
Nutrition
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3 Comments
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Olwyn FleuryWill these green beans retain their bright green colour when refrigerated and reheated?
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Nice i really enjoyed reading your blogs. Keep on posting. Thanks