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By: Chef Laura Bonicelli

Green Beans Amandine is one of my favorite side dishes. The acidic quality of the wine and lemon bring out the flavor of the beans without discoloring them. Don’t forget the Italian parsley, it adds a fresh and bright finish to the dish. Buy your ingredients at your favorite Farmers Market! 

green beans

About Green Bean Amandine

Amandine is a French culinary term referring to garnishing with almonds. You’ll see beans, fish, asparagus, even potatoes prepared in this manner. I love this recipe with a few simple ingredients; you’re transforming the green beans into an irresistible side dish that everyone loves; Green Beans Amandine.

putting it together

I start with blanching the beans for Green Beans Amandine. Honestly, I always undercook them; it’s what I prefer. Therefore, I put them in boiling water and take them out as soon as their color becomes bright. This process takes only about 45 seconds. I don’t bother with an ice bath because the beans haven’t started cooking. I do remove them to paper towels and dry them off.

Shallots vary in size; I always try to get a large one—the more shallot, the better, especially for Green Bean Amandine. I would say you’d want a minimum of 1/4 cup. I like to hold off on browning the shallots; they have such a lovely flavor. They have a delicate sweetness that you want to preserve. It may seem that cooking off the wine and lemon juice will eliminate their taste. But, cooking it down intensifies the flavor, and with the oil, garlic, shallot, and finally, the toasted almonds, trust me – there are plenty of flavors to coat the beans and make the dish delicious.

With all of the acid, it may seem that this wouldn’t be a good make-ahead dish. But, the dish holds up well. It’s also great at room temperature making it ideal for buffets.

don’t forget

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blanching green beans
beans with almonds
amandine

I hope you love this recipe! 

Buon Appetito!
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Step by Step Instructions

Green Beans Amandine

Green Beans Amandine

© Chef Laura Bonicelli
Green Beans Amandine is one of my favorite side dishes. The acidic quality of the wine and lemon bring out the flavor of the beans without discoloring them. Don't forget the Italian parsley, it adds a fresh and bright finish to the dish.
5 from 2 votes

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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Sides
Cuisine French
Servings 4
Calories 149 kcal

Ingredients
  

  • 1 pound green beans -- stemmed
  • =====
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic
  • 1 shallot -- minced
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • =====
  • 1/3 cup toasted almonds
  • 2 teaspoons lemon zest
  • 2 tablespoons chopped Italian parsley

Instructions
 

  • Bring a large pot of water to a boil. Add the green beans and blanch until just tender. Remove to paper towels to drain and dry thoroughly.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add in the garlic and shallot. SautÈ, stirring for 1 minute until clear. Do not brown. Increase the heat to medium-high and pour in the wine and lemon juice. Cook the wine and juice entirely off. Stir in the green beans, toasted almonds, and lemon zest. Remove from the heat; season with salt and pepper. Toss with the Italian parsley and serve.

Notes

"Chef Laura Bonicelli"

Nutrition

Calories: 149kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 8mgPotassium: 334mgFiber: 5gSugar: 4gVitamin A: 782IUVitamin C: 17mgCalcium: 73mgIron: 2mg
Keyword almonds, green beans, lemon, red wine, shallot
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