Everyday cooking
Green beans with butter and almonds
Fully cooked green beans are tossed with toasted almonds and lemon butter.
- Total time
- 25 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Green beans and almonds make a simple side dish with contrasting textures. Cook the beans thoroughly first, then turn them only briefly in butter. Toast flaked almonds separately so their colour is easy to monitor. Lemon juice enters at the end for fresh acidity. The side suits fish, potatoes or rice. Green beans should not merely be warmed while still raw and crunchy: they need sufficient boiling time. Thin and thick beans can take different times, so check texture as well as the clock. Add almonds just before serving to preserve their dry, crisp finish.
Method
Step by step
- 01
Trim beans
Wash beans and trim stalk ends. Halve very long beans if wanted. Separate particularly thick ones or allow them extra cooking rather than overlooking major size differences.
- 02
Cook beans thoroughly
Bring a large saucepan of salted water to the boil. Add beans and cook for at least 10–12 minutes, longer for thick ones. They should be fully cooked rather than raw and crunchy.
- 03
Toast almonds
Meanwhile toast almonds in a dry frying pan over medium heat for 2–3 minutes, turning frequently. Transfer to a plate once golden; they would continue browning in the hot pan.
- 04
Toss in butter
Drain beans and let steam escape briefly. Melt butter in the same frying pan over medium heat. Add beans and toss for 1–2 minutes until lightly coated.
- 05
Add lemon
Remove from the heat. Add lemon juice, pepper and salt if needed. Briefly fold in almonds or scatter them on top. Serve directly so they remain crisp.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Cook the beans thoroughly
Boiling is more than simply warming them. Particularly thick beans may need longer than the stated time. Follow packet guidance for frozen beans. A brief turn in butter does not replace proper cooking in water. Finished beans should be pleasant to chew without a hard raw centre.
Watch the almonds
Thin almond flakes quickly change from golden to dark. Stay beside the pan and remove them early. Chopped almonds take a little longer and give another texture. Consider allergies and omit almonds when needed; lemon butter seasons the beans on its own too.
Kitchen questions
One more question?
Can I boil the beans ahead?
Yes. Cool promptly afterwards and keep refrigerated. Heat thoroughly in the pan before eating and add almonds only at the end.
Can I omit butter?
Yes. Toss with 2 tbsp olive oil instead. The flavour changes but lemon and toasted almonds still provide seasoning.
