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Green Beans Almondine - A Family Feast

Green Beans Almondine

Note: This dish can easily be prepped ahead and assembled later, or cooked all at once.

Yield: 4-8 1x
Prep: 10 minsCook: 10 minsTotal: 20 minutes


  • 1 1/2 pounds fresh green beans (best if hand-picked instead of using pre-packaged)
  • 1 1/2 cups dry vermouth
  • 1/4 cup sliced almonds (not slivered)
  • 2 tablespoons cold butter, divided
  • 1/4 cup shallots, diced small
  • 1 tablespoon lemon juice
  • Pinch of kosher salt
  • Few grinds black pepper


  1. Trim the stems from each bean.
  2. In a medium to large pot with a tight fitting lid, place a steamer basket (see here) and vermouth and bring to a boil covered.
  3. Add trimmed beans and steam over a medium boil for five minutes. (If you like them a little softer cook for an additional few minutes but the longer they cook, the lighter green they become). Lift steamer basket with beans to a plate to cool and drain. Pour the remaining liquid into a container to hold.
  4. In a medium sauté pan over medium heat, dry toast sliced almonds until slightly golden brown. Pour out of pan to a plate to cool in a single layer. Set aside.
  5. In the large pot used to steam the beans, add one teaspoon of butter over medium high and add shallots. Cook for about three minutes until translucent but not browned.
  6. Add reserved vermouth liquid, lemon juice, salt and pepper and reduce to about three tablespoons.
  7. Remove from heat and stir in cold butter until a nice sauce forms.
  8. Add beans and heat and toss to bring the beans back up to serving temperature and then pour into a serving platter. Add more salt and pepper only if needed.
  9. Top with toasted almonds and serve.

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Cuisine: French Method: stovetop