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Green Beans with Toasted Almonds and Orange

4 side-dish portions Active 15 min Total 25 min

Green beans, toasted almonds, and orange make a side dish that feels bright without a sharp or hot dressing. The beans are briefly boiled, dried, and then rolled through a little butter. Orange zest perfumes that butter, while a spoonful of juice gives the pan just enough moisture to coat everything. Sliced almonds toast quickly and bring a delicate crunch that suits the slender beans. This is especially useful beside a creamy main course, where the vegetables provide a fresh, lightly citrus-scented counterpoint.

Jump to the ingredients

Green beans finished with toasted sliced almonds and orange zest.

Finish with dry beans and crisp almonds

Drain the beans thoroughly after boiling and let their steam escape for a minute. Surface water dilutes the small amount of butter and juice. Aim for beans that bend slightly but retain a crisp center; taste one before draining. Toast the almonds first in a dry skillet so you can see them turn gold, then tip them onto a plate immediately. They continue browning in a hot pan. Use the same skillet to finish the beans, adding the almonds only at the end so they stay crisp. Grate the zest before squeezing the orange and take only its colored outer layer. The finished dish should look lightly glossy, with no puddle underneath.

Ingredients

  • 1 pound green beans, trimmed (450 g)
  • 1 tablespoon fine salt for the boiling water
  • 1/3 cup sliced almonds (30 g)
  • 1 tablespoon unsalted butter (14 g)
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon fine salt for finishing

Set out

Large saucepan, Large skillet, Colander, Fine grater

Allergens

Tree nuts (almonds), milk. Check ingredient labels and substitutions.

Make it

  1. Bring a large saucepan of water to a boil and add the tablespoon of salt. Add the green beans and boil for 3–5 minutes, until bright green and tender-crisp.
  2. Drain thoroughly and leave in the colander for 1 minute so excess steam escapes.
  3. While the water heats, toast the almonds in a dry large skillet over medium-low heat for 3–4 minutes, stirring often. Transfer to a plate as soon as lightly golden.
  4. Melt the butter in the same skillet over medium heat. Add the orange zest and stir for 10 seconds.
  5. Add the drained beans, orange juice, and finishing salt. Toss for 1–2 minutes, until hot and lightly coated, with almost no liquid left in the pan.
  6. Transfer to a serving dish and scatter with the toasted almonds. Serve at once.

A useful detail

Grate the orange zest before squeezing the fruit; it is easier to handle while the orange is whole.

Make it your own

  • Use 1/4 cup (30 g) unsalted pumpkin seeds instead of almonds and toast them until they begin to pop.
  • Replace the orange zest and juice with the same quantities of lemon for a more tart finish.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Reheat the beans to 165°F/74°C. Keep any extra toasted almonds separate until serving.