Best Green Beans Almondine Recipes

GREEN BEANS ALMONDINE

Steps:

• Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
• Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE

Steps:

• For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
• Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
• For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
• For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
• Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
• Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
• Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

GREEN BEANS ALMONDINE

Steps:

• Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.

HOLIDAY GREEN BEANS ALMONDINE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place thawed green beans & almonds in a 13x9-inch glass baking pan.
• In a separate bowl, mix together all remaining ingredients.
• Pour soup mixture evenly over green beans.
• Bake at 350 degrees for 25-35 minutes until golden brown and bubbly.

GREEN BEANS ALMONDINE

Steps:

• In skillet melt butter over low heat and add almonds, stirring occasionally until they are golden. Add 1/4 tsp. salt and fresh lemon juice and pour into a bowl. Wipe out skillet with paper towels. In same skillet, add enough water to come to about 1/2 inch deep. Bring water to a boil and add 1/2 tsp. salt and all of green beans. Bring back to a boil and cover pan with lid. You may use a steamer pan for the green beans, if desired. Cook green beans to tender crisp stage, about 2- 5 minutes. To test, poke beans with a fork to test doneness. Drain water from beans, stir in the almond and butter mixture, coating beans well, and place in a serving dish and serve.

LEMON-DIJON GREEN BEANS ALMONDINE

Steps:

• Melt margarine in large skillet on medium-high heat. Add beans; cook and stir 5 min. or until crisp-tender.
• Stir in lemon juice, mustard and dill; cook 2 to 3 min. or until heated through, stirring frequently.
• Sprinkle with nuts.

FRENCH GREEN BEANS ALMONDINE

Steps:

• Blanch French green beans in pot of boiling salted water for 3 minutes.
• Drain and put into bowl of ice water. Drain when cool.
• Melt butter over low heat, add Dijon mustard and blend well. Add lemon juice and let come to a boil.
• Toast sliced almonds and hazelnuts until golden brown. Pour Dijon sauce over beans and toss. Sprinkle toasted nuts over the top.

MICROWAVE GREEN BEANS ALMONDINE

Steps:

• Wash and break the beans into 1 1/2 inch pieces into a 2 quart casserole dish.
• Stir the hot water and salt until salt disolves.
• Stir the water into the beans, cover and microwave on high 12-17 minutes, until tender crisp, stirring once halfway through.
• Let stand 2-3 minutes, then drain.
• Mix all the other ingredients into the beans, stirring until the margarine melts.
• Heat on high in microwave till heated through (about 1- 1 1/2 minutes).

GREEN BEANS ALMONDINE

Steps:

• 1. Boil green beans for 10 minutes until crisp-tender. Drain and set aside.
• 2. melt butter in small skillet. Add almonds and saute for 3-5 minutes.
• 3. Add green beans, lemon juice and salt to taste. Toss gently and serve.

VANILLA GREEN BEANS ALMONDINE

Steps:

• Cook green beans as directed on package, do not overcook. Drain. Meanwhile when beans are cooking, melt the butter in a small saucepan; stir in the wine, vanilla, onion powder, salt and the pepper. Simmer for 2 minutes.
• Toss the butter sauce with the green beans. Top with the toasted almonds.
• To toast the almonds, spread the almonds in a single layer on a piece of aluminum foil. Bake 350' for 3-5 minutes.

GREEN BEANS ALMONDINE (KETO + LOW CARB) - MAEBELLS

Steps:

• Bring a large saucepan of water to a boil. Add the trimmed green beans and cook until al dente, about 6 minutes. Drain the green beans and immediately immerse into an ice bath.
• In a large pan bring melt the butter over medium heat. Add the garlic, sugar substitute, apple cider vinegar, lemon juice and almonds. Cook over medium low heat for 4-5 minutes until almonds are toasted.
• Add the drained green beans, tossing to coat. Add salt and pepper to taste and cook for 6-7 minutes until heated through.
• Serve with additional lemon wedges for garnish.