Green Beans Amandine

Total Time
Prep 10 mins
Cook 12 mins

I think I got this off a Diamond Almond Bag! Not Really sure! Makes green beans not so boring!

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil over high heat.
  2. Add green beans and cook until tender-crisp, 2 to 4 minutes.
  3. Drain immediately in a colander, then plunge into a bowl of ice water to stop the cooking and retain color.
  4. Drain again.
  5. In a large frying pan, melt butter with the oil over medium heat.
  6. Add almonds and garlic.
  7. Cook, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes.
  8. Add red pepper and add red onions cook another 2 minutes.
  9. Then add green beans, and thyme and parsley; cook, stirring, until the onions are softened but not browned and beans are heated through, 1 to 2 minutes.
  10. Season to taste with salt and pepper.


Most Helpful

DELICIOUS! Not only did this dish look amazing but it tasted the same. I cut the recipe in half to suit my needs, but that was it. Loved them. Thanks!

Night Owl November 28, 2006

I made these green beans for my boyfriend, who doesn't eat green beans and both he and I thought they were absolutely fantastic! They were beautiful, very tasty and easy to make. If you have time to prepare the veggies, these are a must!!! Thank you for sharing this recipe! ... since I first rated these, I made them for a holiday gathering, and am always asked to bring them for every holiday or potluck. They are amazing! I do add extra almonds, because my husband loves them :)

Kate DeMello November 22, 2006

I love green beans and usually eat them bare with a little salt...but this recipe dresses them to perfection. I made half the recipe for my pound of beans, and used dried herbs with really good results. I'll probably never serve a naked bean again. BTW...this method of boiling the vegetable, then immersing it in cold water to stop the cooking, and finally warming it later in your sauce or butter is how I make almost all my veggies. It keeps them nice and tender crisp. Good recipe, Rita.

Geema February 28, 2003

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