To cook the green beans, place them in a pot of salted boiling water. This comes together pretty quickly, so have everything prepared before starting. If I am banging these out in one swoop, I just drain and continue with the recipe. That said, for this recipe, I rinse the beans with cold water as a “make ahead” step. If you are a trained chef, you would shutter at the thought of not placing them in an ice bath, blah, blah, blah. Instead, I drain them, rinse with cold water, and continue with the recipe. Honestly, I don’t dig out a bowl and fill it with ice to stop the beans from cooking. Therefore, putting them in an ice bath was foreign to me. I grew up where vegetables were cooked until they were more than tender and we didn’t worry so much about the bright green color. You can use green string beans or French style haricot vert, which are thinner green beans. Sometimes the dishes with minimal ingredients taste the best. Regardless of how you spell or pronounce, this dish is an easy, crowd-pleasing side and is perfect for your holiday table or any weeknight. You may also see it referred to as Green Beans Amandine or Haricots Verts Amandine, which is the French title where amandine indicates a dish cooked with or garnished with almonds. Green Beans Almondine is the way I have always referred to this dish. Green beans are coated with buttery, shallots and garlic, then topped with toasted almonds.įirst, let’s clarify the title. Green beans almondine is an elegant side dish prepared with little effort and pairs well with just about anything.
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