Green Beans Almondine has to be one of the easiest vegetables dishes to make! It is great for the holidays, because the green beans can be blanched the day before and then can be finished in a few minutes!
Need another easy side dish for the holidays? This Green Bean Almondine can be finished in less than 10 minutes! There isn’t one that is easier! Start cooking them when you put the dinner rolls in the oven and they will both be hot and ready at the same time!
What is Green Beans Almondine?
Green beans amandine is an easy vegetable perfect for any occasion. It is made with fresh, frozen or canned green beans (Please… do yourself a favor and use fresh!) Amandine is a culinary term that refers to a garnish of almonds. It is often misspelled in American cookbooks to almondine, according to wikipedia.
Can you Make Green Beans Almondine Ahead?
Partially! The best part about this dish is that it can be made in less than 10 minutes the day you serve it, thanks to pre-blanching the green beans the day before!
How to Make Green Beans Amandine
- Trim ends of green beans.
- Place green beans in frying pan with just a little water on the bottom. Steam for about 3 minutes.
- Drain the rest of the water from pan. Add almonds and butter and heat on medium high, just until almonds are lightly toasted.
Other Delicious Vegetable Recipes on Binky’s Culinary Carnival
- Cauliflower au gratin
- Brown Sugar Glazed Carrots
- Grilled Asparagus
- Maple Roasted Brussels Sprouts and Sweet Potatoes
- Roasted Butternut Squash
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Tools I Use to Make Green Beans Almondine
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That’s how easy it is to make Green Beans Amandine. Thanks for stopping by today!
Enjoy! And have fun cooking!
Green Beans Almondine -Amadine
- 1 lb green beans fresh are best, remove ends.
- 2 tbsp butter
- 1/2 cup almonds any almonds will work
- Blanch green beans for 3 minutes or so.
- If cooking later, place beans in ice water to cold shock them. Store in refrigerator until ready to serve. Then continue.
- Add butter, almonds and green beans in pan over medium high heat. Watching carefully and turning often, so that the almonds do not burn.
- Season with salt and pepper.
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