French
Haricots Verts Amandine
Slender green beans stay bright and crisp-tender beneath browned butter, toasted sliced almonds, shallot, and lemon in the classic French amandine treatment.
6 servings · 15 minutes prep · 12 minutes cook
Ingredients
Beans
- 1 1/2 pounds slender green beans, stem ends trimmed; true haricots verts preferred
- 1 teaspoon Diamond Crystal kosher salt, plus more for water
Amandine Finish
- 4 tablespoons unsalted butter
- 1/2 cup sliced blanched almonds
- 1 small shallot, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon freshly ground black pepper
Directions
Blanch and Dry
- Prepare a large bowl of ice water. Boil well-salted water, add the green beans, and cook for 3 to 4 minutes for true haricots verts, until vivid green and crisp-tender; thicker standard green beans may need additional time. Transfer immediately to the ice water.
- Drain after 2 minutes and dry the beans thoroughly on a clean towel. They may be refrigerated at this point for up to 1 day.
Toast and Finish
- Melt the butter in a large skillet over medium heat. Add the almonds and cook for 3 to 4 minutes, stirring, until golden and the butter smells nutty.
- Add the shallot and cook for 45 seconds. Add the beans, kosher salt, and black pepper; toss for 2 minutes until hot and glossy.
- Remove from the heat, add the lemon juice and lemon zest, toss once, and transfer immediately to a warm platter.
Cool, Store, and Reheat
- Cool leftovers promptly and refrigerate within 2 hours. Use within 3 to 4 days and reheat gently in a skillet; the almonds will soften during storage.
