048 / 75 · Something Alongside
Garlic Butter Green Beans with Almonds
4 side portions · Active 15 min · Total 1 hr
Print recipe · PDFFully tender green beans, toasted almonds and a little garlic butter make a simple side with contrasting textures. Boil the fresh beans thoroughly before their brief skillet finish; a quick covered steam is not the method used here. The almonds can be toasted first and set aside while the beans cook. Check that the boiling pot fits your appliance securely and that there is a safe place to drain it.
Toast first, garlic last
Toast the almonds over medium-low heat, stirring, then move them to a dry plate before boiling the beans. Fresh green beans need a full boil for at least 30 minutes under the precaution followed in this collection; begin timing after the water returns to a boil. Keep them submerged and do not replace that stage with brief steaming or browning. Drain carefully only when they are fully tender. Return to the skillet for the garlic-butter finish, which needs less than a minute before the beans are added. Toss the almonds through at the end to preserve their crunch. If preparing ahead, keep the nuts separate and add after reheating, because they lose crispness in a wet container.
Ingredients
- 1 lb green beans, trimmed (450 g)
- 1/4 cup sliced almonds (25 g)
- About 6 1/4 cups drinking-quality water (1.5 liters) for boiling the beans, plus more as needed to keep them submerged
- 1 tablespoon butter (14 g)
- 1 garlic clove, finely minced
- 1 teaspoon lemon juice (5 ml)
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Set out
At least 3.5-liter (3.7-quart) saucepan that fits the burner securely, 10-inch (25 cm) skillet, Colander set securely for draining, Wooden spoon, Dry plate for toasted almonds, Heatproof gloves
Allergens
Milk, Tree nuts (almond). Check labels and substitutions.
Make it
- Toast almonds in the dry skillet over medium-low heat for 2–3 minutes, stirring, until pale golden. Transfer to the dry plate and set the skillet aside on a stable heatproof surface.
- Bring the cooking water to a full boil in the saucepan. Add trimmed fresh green beans, return to a full boil, then boil for at least 30 minutes and until fully tender. Start the 30-minute count only after the boil returns. Add more drinking-quality water if needed to keep the beans submerged, returning to a full boil after additions. Keep the pot attended.
- Drain the beans carefully through the secured colander, keeping hands and face clear of steam. Return the empty skillet to medium-low heat. Add butter and garlic and stir for 30–45 seconds without browning the garlic.
- Add the thoroughly drained cooked beans, lemon juice, salt and pepper. Toss for about 1 minute to coat, then fold in the almonds and serve.
Make room for a safe boiling pot
Check the pot’s diameter, weight and handle clearance before starting. Have the colander and a stable landing space ready. If the required boiling pot does not fit the kitchen safely, choose another recipe rather than balancing it on an unsuitable burner or substituting a quick steam.
Timing
Allows for toasting almonds, heating the water, returning to the boil, at least 30 minutes of bean boiling, draining and the brief garlic-butter finish. A slow water heat-up can extend the total.
A useful detail
The fresh-bean stage is a full boil for at least 30 minutes, not a brief steam or a tender-crisp test. Fully cooked canned green beans are a different ingredient and do not require that raw-bean boiling stage. Use only a pot that sits stably on your approved cooking appliance.
Another way
- Use chopped hazelnuts instead of almonds, toasting them similarly.
- Replace the butter with 1 tablespoon olive oil (15 ml) for a version without milk; check all ingredient labels.
Keep it well
Refrigerate beans within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Keep almonds separate if possible. Reheat beans to 165°F/74°C, then add nuts.