Green Beans Almondine



Serving size

about 1 cup beans
30 Minutes

This recipe can easily be multiplied and makes good leftovers. Serve chilled or reheat very gently.

Green Beans Almondine


1 quart Water
16 ounces Green beans
1 tsp. Olive oil
1 tsp.. Unsalted butter
1 Tbsp., sliced Almonds
1/8 tsp. Salt
1 to taste Black pepper


Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans.

Cook them for about 5 - 7 minutes and remove them from the pan to a strainer or a paper towel.

Heat the olive oil and butter in a medium skillet over medium heat. Add the sliced almonds. Cook gently stirring frequently until the almonds begin to brown. If they seem to be browning too fast reduce the heat.

Add the green beans, salt and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

We used to call these string beans or snap beans because you had to snap the tip off and peel the string away from the pod. These days the beans have been bred to not have strings that need removing.

Green beans are a legume and there’s no doubt that they are good for you. There’s a lot of Vitamin C but look at that fiber. That’s as much as 2 slices of some whole wheat breads and this has about a third of the calories.

You can use good old fashioned green beans (snap beans) or the skinny little French style beans (haricot vert).

"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."

Mark Twain, Author