Green Bean Almondine with Lemon Butter
The butter gets glossy in the skillet, the lemon smells bright as soon as it hits the heat, and the green beans should still have a little snap when you…
Tip: save now, cook later.The butter gets glossy in the skillet, the lemon smells bright as soon as it hits the heat, and the green beans should still have a little snap when you bite through one. That balance is what I want from Green Bean Almondine with Lemon Butter: tender beans that haven’t gone limp, with toasted almonds adding a delicate crunch instead of getting lost in the pan.
I blanch the beans first, then finish them in a skillet with lemon butter. Cooking them in two stages gives me a better handle on their texture than leaving them in a skillet from raw, where the outside can soften before the centers are tender. The finish is quick, so I have the almonds toasted and ready before the beans go into the butter. Served warm, the beans are glossy and lightly tart, with enough crunch from the almonds to make each forkful interesting.
Kitchen Note
Drain the beans well after blanching. Water clinging to them thins the lemon butter, so give the colander a good shake before they go into the skillet.
Save Green Bean Almondine with Lemon Butter for a side dish with crisp-tender beans, toasted almonds, and a bright lemon finish.
Why These Beans Need Two Trips to the Heat
Green beans need enough cooking to lose their raw, squeaky bite, but they don’t need to spend the whole time in butter. Blanching gives the beans an even start: the boiling water cooks them quickly, while the short time in the skillet warms them through and coats them in lemon butter. That second cook is a finish, not another round of softening.
The sequence also lets each part do its job. The beans cook in salted water; the almonds toast separately in a dry skillet, where you can watch their color without worrying about butter browning at the same time. Once the beans are drained, the skillet brings the butter, lemon, and pepper together around them. Keeping the stages distinct makes the timing easier to manage, especially when you’re cooking a few side dishes at once. Have the almonds ready before you start the butter, since the beans only need a couple of minutes in the skillet.
What the Almonds, Butter, and Lemon Each Bring
- Green beans — Choose firm beans that feel crisp when bent, without limp spots or wrinkled skin. Trim the ends before blanching so the beans are ready to eat and cook evenly. Fresh beans give this dish its best crisp-tender texture; frozen beans work in a pinch but tend to finish softer.
- Sliced almonds — Their thin shape gives you toasted edges and a little crunch in nearly every bite. Fresh almonds matter more than a premium brand; if they smell stale or bitter, that flavor will stand out in this simple dish. Pumpkin seeds make a useful nut-free replacement, though they bring a seed-like crunch rather than the mild, buttery taste of almonds.
- Unsalted butter — Butter carries the lemon across the beans and gives the finish its rounded, glossy feel. Unsalted butter lets you control the seasoning, while salted butter can make the finished beans saltier. For a dairy-free version, use the same amount of olive oil; it coats the beans well but tastes less rich.
- Fresh lemon — The zest adds fragrant citrus oils, while the juice brings the sharper acidity that cuts through the butter. Use both, and zest the lemon before juicing it. Orange can replace the lemon for a sweeter, gentler citrus finish, but it won’t taste as tart.
- Black pepper — A little ground pepper gives the buttery finish a quiet warmth without competing with the lemon. Freshly ground pepper has a livelier aroma, but standard ground black pepper works just fine here.
Blanch First, Then Give the Beans a Quick Butter Finish
Cook the Beans Until Bright Green
Bring the water to a boil in a 6-quart pot, add 1 tablespoon of the kosher salt, then add the trimmed green beans. Cook for 4 to 5 minutes, looking for a vivid green color and beans that are crisp-tender rather than floppy. Start checking toward the early end of the range because thinner beans cook faster than thick ones. Drain them well when they reach that texture.
Toast the Almonds in a Dry Skillet
Set a 12-inch skillet over medium heat and add the sliced almonds without oil or butter. Stir often for 3 to 4 minutes, watching for a light golden color and a fragrant, toasted smell. Almonds can go from pale to too dark quickly, so don’t leave the skillet unattended. Transfer them to a plate as soon as they’re ready to stop the toasting.
Gloss the Beans with Lemon Butter
Melt the butter in the same skillet over medium heat, then add the drained beans, lemon zest, lemon juice, the remaining 1/2 teaspoon of kosher salt, and the black pepper. Toss for 2 to 3 minutes, until the beans are hot and look glossy all over. If they’re still cool in the middle, keep tossing briefly; avoid leaving them in the skillet longer than needed or their crisp-tender bite will fade. Stir in the toasted almonds and serve warm.
Three Swaps That Keep the Beans Bright and Snappy
Make It Dairy-Free with Olive Oil
Replace the butter with an equal amount of olive oil and use the same skillet method. The beans will still take on the lemon and pepper, but the finish will taste lighter and less creamy than the butter version.
Use Pumpkin Seeds for a Nut-Free Crunch
Swap the sliced almonds for the same amount of pumpkin seeds and toast them in the dry skillet until fragrant. They keep the crunchy topping while making the dish almond-free, with a slightly earthier taste.
Trade Lemon for Orange
Use the zest and juice of one orange instead of the lemon. The citrus comes through softer and sweeter, so the dish loses some of its sharp, tangy edge but still pairs nicely with the butter and toasted topping.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days. The beans soften, and the almonds lose some crunch as they sit.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator; expect a softer texture after freezing.
- Reheating: Warm the beans in a skillet over medium heat, tossing just until hot. Don’t cook them for a long stretch or they’ll turn softer; the almonds won’t be as crisp as they were freshly toasted.
Questions That Come Up While Making Green Bean Almondine
Green Bean Almondine with Lemon Butter
Ingredients
Equipment
Method
- Bring the water to a boil in a 6-quart pot.
- Add 1 tablespoon of the salt and the green beans, and cook for 4 to 5 minutes, until bright green and crisp-tender.
- Drain the green beans well.
- Toast the almonds in a dry 12-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden.
- Transfer the toasted almonds to a plate.
- Melt the butter in the skillet over medium heat.
- Add the drained green beans, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and pepper, and toss for 2 to 3 minutes, until hot and glossy.
- Stir in the toasted almonds and serve warm.
