Green Beans Amandine
Green beans amandine is a simple balance of snap-tender beans and toasted almonds finished in a foaming, browned butter. The secret is to stop the cooking the moment the beans turn bright, vivid green, ensuring they retain their structural bite before they hit the butter-drenched pan.
Control the heat to keep the butter nutty, not burnt.
Have your bowl of ice water ready before you start cooking; it is the only way to lock in the color and crunch.
- large pot
- skillet
- slotted spoon
- colander
What goes in.
- 1 lbfresh green beans, trimmed
- 1/2 cupsliced almonds
- 3 tbspunsalted butter
- 1 tspfresh lemon juice
- to tastekosher salt
Watching for the hazelnut aroma
Once the butter melts, wait for the foaming to subside and the milk solids to turn a deep, toasted amber. If it smells like roasted hazelnuts, it is ready; if it smells like carbon, start over.
The method.
Blanch the beans
Bring a pot of heavily salted water to a boil. Drop the beans in for 3 minutes until they are bright green and barely tender. Drain immediately and plunge them into ice water.
Toast the almonds
In a dry skillet over medium heat, toss the almonds until they are golden brown and fragrant. Remove them from the pan immediately so they do not continue to darken.
Brown the butter
Add the butter to the same skillet over medium heat. Let it melt, foam, and eventually turn a light brown color with a nutty scent.
Combine
Toss the drained, dried beans into the skillet with the butter. Add the toasted almonds and lemon juice. Shake the pan to coat everything evenly, then sprinkle with salt and serve immediately.
Other turns to take.
Shallot infusion
Add a finely minced shallot to the butter right before it browns for a subtle, savory depth.
Citrus zest
Finish the dish with a fine grating of lemon zest for a brighter, sharper edge.
When it doesn't go to plan.
Pat the beans dry with a clean kitchen towel after the ice bath; excess water will prevent the butter from clinging to the skins.
Do not crowd the skillet when browning the butter, as it will make it difficult to see the color change.
Use high-quality butter; since it is the base of the sauce, its quality defines the final result.
The ones that keep coming up.
Can I use frozen beans?
You can, but they lack the snap of fresh beans. If using frozen, skip the blanching and go straight to sautéing them until thawed and heated through.
Why did my butter turn black?
Brown butter happens quickly. Once it begins to foam, do not walk away from the stove. If it turns dark brown too fast, pull the pan off the heat.
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