Green Beans Amandine

America's Test Kitchen

Serves 8


  • ⅙ c sliced almonds
  • 1 Tbs butter
  • 1 tsp lemon juice
  • 1 lb green beans, trimmed
  • salt

Toast the almonds in a dry nonstick skillet on medium low heat until about golden brown, about 6 minutes. Add the butter and cook it until it browns, being careful not to burn it, about 3 minutes. Transfer the almonds and butter into a bowl and stir in the lemon juice. Wipe out the pan with a paper towel.
Add the green beans at ¼ c water to the skillet and cover and cook for 8 to 10 minutes, until the green beans are bright green. Uncover and cook until all the water has evaporated. Remove the pan from the heat and stir in the almond mixture and add salt to taste.

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