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Easy Green Bean Almondine with Crispy Shallots – Best Recipe

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This green bean almondine with crispy shallots is a quick and easy side dish that’s perfect for any occasion. Tender-crisp green beans are tossed with toasted almonds and garlic, then topped with golden, crunchy shallots for a dish that’s both elegant and comforting.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 cup sliced almonds
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, plus more for blanching water
  • 1/4 teaspoon black pepper, freshly ground
  • Zest of 1 lemon (optional)
  • 2 large shallots, thinly sliced into rings (about 1 cup)
  • 1/4 cup all-purpose flour (or rice flour for gluten-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable or canola oil, for frying

Instructions

  1. Prep the green beans. Wash them thoroughly and trim the stem ends. You can leave the curly tails on for a more rustic look, or trim them off if you’re feeling fancy.
  2. Blanch the beans. Bring a large pot of salted water to a rolling boil (about 1 tablespoon of salt per 4 cups of water). Drop in the green beans and cook for exactly 2-3 minutes. They should be bright green and still crisp. While they cook, prepare a bowl of ice water. Use a slotted spoon or tongs to transfer the beans immediately to the ice bath. This stops the cooking and locks in that gorgeous green color. Let them sit for 2 minutes, then drain well and pat dry with a clean kitchen towel.
  3. Make the crispy shallots. While the beans are blanching, heat the vegetable oil in a small skillet over medium heat. In a shallow bowl, whisk together the flour, salt, and pepper. Toss the sliced shallot rings in the flour mixture, shaking off any excess. Test the oil by dropping in one shallot ring—it should sizzle immediately. Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until golden brown. They’ll darken a bit after you remove them from the oil, so take them ou…
  4. Toast the almonds. In your large skillet, melt the butter with the olive oil over medium heat. Add the sliced almonds and cook, stirring frequently, for 2-3 minutes until they’re fragrant and lightly golden. Watch them closely—almonds go from toasted to burnt in about 10 seconds.
  5. Sauté the beans. Add the sliced garlic to the skillet with the almonds and cook for 30 seconds until fragrant. Add the blanched green beans and toss to coat in the butter-almond mixture. Cook for 3-4 minutes, stirring occasionally, until the beans are heated through and starting to get a little color. Season with salt and pepper.
  6. Finish with lemon. Remove the skillet from heat. Add the lemon juice and toss well. The acid brightens everything up and balances the richness of the butter and almonds. If you’re using lemon zest, sprinkle it over the top now.
  7. Serve and garnish. Transfer the green beans to a serving platter. Top generously with the crispy shallots. Serve immediately while everything is still warm and the shallots are crunchy.

Notes

Don’t skip the ice bath after blanching—it locks in the bright green color and perfect tender-crisp texture. Dry the beans thoroughly after the ice bath to avoid steaming. Watch the almonds closely as they can burn quickly. The crispy shallots can be made up to 2 days ahead and stored in an airtight container at room temperature. For a vegan version, substitute butter with olive oil or vegan butter. For a nut-free version, use toasted pumpkin seeds or sunflower seeds instead of almonds.

Nutrition

Keywords: green bean almondine, crispy shallots, French side dish, green beans, almonds, quick side dish, holiday side dish

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