Green Bean Amandine; The Perfect Side Dish

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Green bean amandine is a recipe made with parboiled fresh green beans tossed with toasted almonds and garlic and sometimes onions.

What is Green Bean Amandine?

Amandine is a French term that actually means prepared or garnished with sliced almonds. Some people may call this Green Bean Almondine. Either way, it means the same.

Fresh Green Bean Amandine Recipe

This recipe is made with garden fresh green beans. Although I have never tried and I don’t advise but I suppose frozen beans could work but canned beans are absolutely a no-no.

Ingredients:

• 4 Tablespoons butter
• 1/2 cup sliced almonds
• 2 cloves of garlic chopped or minced
• 1/2 teaspoon salt plus more to taste
• 1 1/2 – 2 pounds fresh green beans
• 1 slice of bacon for flavor
• 1/4 teaspoon pepper
• 8 cups water for parboiling green beans
• 2 Tablespoons salt added to water

Instructions:

Prepare a large pot of water with salt and bacon and bring to boil.

Clean green beans by snipping off tops and bottoms and set aside.

Add green beans to boiling salted water and cook for about 4-5 minutes. This step is also called parboiling. Take care to not overcook. The goal is to keep beans al dente. In other words you still want the beans to be firm with a slight crisp. Somewhat undercooked.

This is my favorite part because as the beans cook they transform to a beautiful green.

Using a colander strain green beans in the sink, rinse under cold water to stop the beans from cooking and set aside. Use the same pot and melt butter over medium-low heat. Add almonds and toast until light brown. Then add garlic and sauté for about 2 minutes.

Add green beans to nut and garlic mixture and stir until well coated.

Remove bacon and transfer beans to an oval serving platter, sprinkle with salt and enjoy!

I AM EXCITED YOU ARE VIEWING FRESH GREEN BEAN AMANDINE RECIPE AND WOULD LOVE TO SEE HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

BE SURE TO COME BACK AND GIVE THIS RECIPE SOME STARS AND LET ME KNOW HOW YOU LIKE IT IN THE COMMENTS.

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