Green Beans Toasted Almonds

The first time I served these green beans, my friend Sarah actually asked what restaurant they were from. We were squeezed around my tiny apartment table, passing bowls back and forth, and she kept reaching for seconds. Sometimes the simplest vegetables become the thing everyone talks about all night.

Last Tuesday, I made these after a particularly long day at work. Something about the sound of almonds toasting in the pan, that gentle sizzling pop, just resets your whole mood. My roommate wandered into the kitchen asking what smelled so good, and we ended up eating half the batch straight from the skillet while standing at the counter.

Ingredients

• 1 lb (450 g) fresh green beans, trimmed I used to skip trimming but those little stem ends can be tough and unpleasant, taking two minutes to trim makes such a difference in the eating experience
• 1/3 cup (30 g) sliced almonds These toast up beautifully and add protein plus that satisfying crunch that contrasts perfectly with the tender beans
• 2 tbsp unsalted butter You can use olive oil but butter gives this richness that coats every bean perfectly, plus it helps the garlic bloom without burning
• 1 garlic clove, finely minced Freshly minced garlic is non negotiable here, jarred garlic has an odd sweetness that does not work with the clean lemon flavor
• 1/2 tsp kosher salt, plus more to taste The blanching water needs to be salted like the ocean, it is your only chance to season the beans from inside
• 1/4 tsp freshly ground black pepper Grind it right before you start, fresh pepper has this floral kick that pre ground completely loses
• Zest of 1 lemon The zest holds all those aromatic oils that make the dish smell incredible and taste bright without being sour
• 1 tbsp fresh lemon juice Add this right at the end so the acidity stays punchy and wakes up the whole dish

Instructions

Get your beans perfectly crisp tender

Bring a large pot of salted water to a rolling boil, drop in your trimmed beans, and cook for just 3 to 4 minutes until they are bright green but still have some snap. Immediately plunge them into ice water to stop the cooking process and lock in that gorgeous color, then pat them completely dry so the butter will actually coat them later.

Toast those almonds until golden

Throw your sliced almonds into a large skillet over medium heat, stir them constantly, and watch closely as they turn from pale to golden brown, about 2 to 3 minutes. The moment you smell that nutty fragrance, scoop them out onto a plate because they will go from perfect to burned in the blink of an eye.

Build your buttery garlic base

Melt the butter in that same skillet over medium heat, toss in your minced garlic, and let it sizzle for just 30 seconds until it becomes fragrant. Do not let it brown or it will turn bitter, just long enough to infuse the butter with all that garlic flavor.

Bring everything together

Add your blanched beans to the garlic butter, sprinkle with salt and pepper, then toss them around for 2 to 3 minutes until they are coated and heated through. Pull the skillet off the heat, scatter in the lemon zest and juice, give everything one final toss, and top with those toasted almonds right before you serve.

Save

My mom started making these for Thanksgiving instead of the traditional green bean casserole with fried onions. The first year, everyone was skeptical about change, but now it is not Thanksgiving without these bright lemony beans on the table. Sometimes tradition is just something delicious that happened enough times.

Getting The Perfect Texture

I have learned that some people like their green beans still snappy while others prefer them softer. You can adjust the blanching time to your preference, just remember they will cook for another few minutes in the skillet. The ice bath step is what keeps them from turning into that sad army green color nobody wants on their plate.

Making It Your Own

Sometimes I add red pepper flakes with the garlic when I want a little heat, especially in winter when something spicy feels comforting. You can also swap the butter for olive oil if you are cooking vegan, and the dish still tastes incredible. The real secret is using fresh lemon, not the bottled stuff, which makes a bigger difference than you would expect.

Serving Suggestions And Timing

You can blanch the beans and toast the almonds up to a day ahead, then just do the final toss right before serving. This makes them perfect for dinner parties or holiday meals when stove space is precious and you want to actually spend time with your people instead of stuck at the stove.

• Keep the blanched beans in a sealed container in the refrigerator with a paper towel to absorb moisture
• Store toasted almonds separately at room temperature so they stay crunchy
• Do not add the lemon juice until you are ready to serve or the beans will start to discolor

Save

These beans have become my go to for potlucks because they travel well and reheat beautifully without losing their bright flavor. Every time someone asks for the recipe, I smile because it feels almost too simple to write down.

Recipe FAQs

→ How do I achieve perfect green bean texture?

Blanch green beans in boiling salted water for 3–4 minutes until bright and just tender, then shock in ice water to stop cooking and preserve crunch.

→ What’s the best way to toast almonds evenly?

Toast sliced almonds in a dry skillet over medium heat, stirring frequently for 2–3 minutes until golden and fragrant. Watch closely to prevent burning.

→ Can I substitute butter for a vegan option?

Yes, olive oil works well instead of butter to maintain richness while keeping it vegan-friendly.

→ How does lemon enhance the dish?

Lemon juice and zest add a bright, fresh acidity that balances the nuttiness of the almonds and richness from butter or oil.

→ What seasonings complement this dish?

Garlic, kosher salt, and freshly ground black pepper enhance flavors, while optional red pepper flakes add subtle heat.