Why You’ll Love This Sautéed Green Beans with Almonds

• It’s a textural dream. You get the satisfying snap of the green beans against the rich, crunchy toastiness of the almonds. It’s a combination that just works on every level, making each bite interesting and delicious.
• It’s incredibly fast and forgiving. From start to finish, you’re looking at about 15 minutes. And if you get distracted and the beans are a little more tender-crisp than you planned? They’re still wonderful. This recipe is very hard to mess up.
• The flavor is deceptively complex. With just a handful of ingredients, you create a side that tastes layered and sophisticated. The olive oil forms a beautiful base, the garlic adds a gentle aroma, and the almonds bring a nutty depth that feels really special.
• It’s a versatile crowd-pleaser. Whether you’re serving it alongside a simple roast chicken, a fancy steak, or even a vegetarian feast, these green beans fit right in. They’re a classic for a reason, and this version is one you’ll make again and again.

Ingredients & Tools

• 450 g fresh green beans, ends trimmed
• 3 tbsp extra virgin olive oil
• 65 g slivered or sliced almonds
• 2 cloves garlic, minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice (optional, but recommended)

Tools: A large skillet (12-inch is ideal), a wooden spoon or spatula, a colander.

You’ll notice I’m quite specific about the almonds here—slivered or sliced work best because they toast quickly and distribute evenly. As for the green beans, look for ones that are firm and snap cleanly when you bend them; that crispness is key. And that glug of lemon juice at the end? It’s not just an afterthought. It lifts all the other flavors and adds a lovely brightness that really makes the dish sing.

Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Dry those beans! After you wash them, please, please take a moment to pat the green beans thoroughly dry with a kitchen towel. Any excess water will cause the oil to sputter and steam the beans instead of giving them that beautiful sautéed character.
• Don’t skip the toasting. Taking the extra minute to toast the almonds in the pan first is the secret to unlocking their full, nutty potential. You’ll know they’re ready when you can smell their wonderful aroma—just keep a close eye on them, as they can go from golden to burnt in a flash.
• Mince, don’t crush the garlic. We’re adding the garlic towards the end of cooking to avoid burning it. Mincing it finely ensures it disperses evenly and mellows gently in the residual heat without becoming bitter.
• Embrace the “tender-crisp”. The goal here is beans that are cooked through but still have a bit of a snap when you bite into them. They should be vibrant green, not army green. It’s all about that perfect texture.

How to Make Sautéed Green Beans with Almonds

Serving Suggestions

Complementary Dishes

• Simple Roast Chicken — The juicy, savory flavors of a classic roast chicken are the perfect, comforting counterpart to the bright, nutty beans.
• Pan-Seared Salmon — The rich, oily fish pairs beautifully with the crunch of the almonds and the freshness of the green beans, creating a really well-balanced plate.
• Creamy Mashed Potatoes — For a holiday meal, the creamy texture of mashed potatoes is a dream next to the crisp-tender beans. It’s a classic combination for a reason.

Drinks

• A Crisp Sauvignon Blanc — The citrus notes in the wine will mirror the hint of lemon in the dish, while its acidity will cut through the richness of the olive oil and almonds.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
• Light Pale Ale — The slight bitterness of a pale ale can stand up to the nutty flavors and provide a pleasant contrast to the green vegetables.

Something Sweet

• Lemon Sorbet — A scoop of tart, clean lemon sorbet is the perfect, light way to end a meal that featured these green beans. It feels sophisticated and refreshing.
• Almond Biscotti — Carrying the almond theme through to dessert is a fun touch. The crunchy biscotti are ideal for dipping into coffee or tea.
• Simple Berry Cobbler — The sweet, juicy berries and soft biscuit topping offer a lovely, homey contrast to the savory main course.

Top Mistakes to Avoid

• Mistake: Crowding the pan. If you dump all the beans into a small skillet, they’ll steam instead of sauté. You need space for them to make contact with the hot surface to get those delicious browned bits. Use the biggest skillet you have!
• Mistake: Burning the garlic. I’ve messed this up before too… adding the garlic at the same time as the beans means it will cook for too long and turn bitter. Adding it at the end, off the heat, lets it gently perfume the dish without burning.
• Mistake: Skipping the bean-drying step. It seems minor, but wet beans are the enemy of a good sear. That extra moisture will lower the pan’s temperature and lead to soggy, rather than crisp-tender, results.
• Mistake: Overcooking the beans. We’re going for “tender-crisp,” not mushy. Remember that the beans will continue to cook a little from residual heat even after you take them off the stove, so err on the side of slightly underdone.

Expert Tips

• Tip: Blanch for extra vibrancy. For an even more brilliant green color and a slightly more tender result, you can blanch the beans first. Just drop them in boiling salted water for 2 minutes, then plunge them into ice water to stop the cooking. Pat them completely dry before sautéing.
• Tip: Brown butter for a nuttier flavor. For a next-level experience, swap the olive oil for browned butter. Melt butter in the pan until it foams and the milk solids turn a toasty brown, then proceed with the recipe. The flavor is incredible.
• Tip: Add a pinch of red pepper flakes. If you like a little heat, adding a pinch of red pepper flakes along with the garlic introduces a subtle, warm spice that complements the other flavors beautifully.
• Tip: Grate some Parmesan on top. Right before serving, a light shower of freshly grated Parmesan cheese adds a salty, umami kick that takes this side dish from great to absolutely unforgettable.

FAQs

Can I use frozen green beans?
You can, but the texture will be different. Frozen green beans are already blanched, so they contain more water and will be softer. There’s no need to thaw them—just add them straight to the hot pan. They’ll cook faster and won’t have the same crisp snap as fresh, but they’ll still be tasty. Honestly, for the best results, fresh is the way to go, but frozen works in a pinch. Just be sure to cook off as much excess moisture as possible.

Can I make this ahead of time?
You can do some prep ahead to save time. You can trim the green beans and toast the almonds a few hours in advance. But for the best texture and flavor, I highly recommend cooking the dish just before serving. If you must make it ahead, cook the beans until they are just shy of tender-crisp, then quickly reheat them in the skillet right before serving to refresh them.

What can I use instead of almonds?
Absolutely! This recipe is very adaptable. Toasted pine nuts, chopped walnuts, or pecans would be lovely substitutes. For a nut-free version, try using toasted sunflower seeds or pumpkin seeds (pepitas). They’ll give you that same satisfying crunch and toasty flavor that makes the dish so special.

My green beans are tough. What did I do wrong?
This usually means they needed a bit more cooking time. Green beans can vary in thickness, and thicker ones simply take longer to become tender. If you find yours are still too crisp, add a tablespoon or two of water to the pan, cover it with a lid, and let them steam for another 2-3 minutes. This will help soften them up without losing all the sautéed flavor.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The almonds will lose their crunch, but the flavor will still be good. You can reheat them gently in a skillet over medium heat, but they are also surprisingly delicious cold, straight from the fridge, as a salad component!