Simply steamed or sautéed green beans topped with toasted almonds are a classic Thanksgiving side, but this version takes the nuttiness to the next level. A mash-up of goma-ae (vegetables in a Japanese sesame seed dressing) and amandine (the French method sometimes spelled “almondine”), this green bean recipe has a creamy sauce that clings to the veg like no mere butter sauce ever could. The secret? Almond butter. The result is a speedy side dish that’s even great cold the next day (try it as a topping for a grain salad or a light lunch). It’s so easy, it may even become a regular in your weeknight dinner rotation.
To speed up the prep time, we skipped the blanch-and-drain, opting to steam the green beans (you can use the standard string bean variety or the slightly skinner haricots verts) in a large skillet until crisp-tender. If you’re planning to double the recipe, consider cooking the beans in batches to ensure even cooking and prevent mushy bottom beans and crunchy top ones.
The sauce is an even easier mix of almond butter, soy sauce, sugar, and vinegar. If you’re up for a little heat, a dash of crushed red pepper flakes or other chili flakes wouldn’t be unwelcome. You can whip together the dressing ahead of time; just make sure to reheat it slightly before tossing it with the warm green beans. If you’re looking for a single green bean side to serve this holiday season, this should be a top contender—you could even scatter some store-bought crispy shallots over the top in lieu of making a hulking green bean casserole, but only if grandma doesn’t mind.
Looking for more green bean recipes? These slow-roasted green beans with harissa are wonderfully hands-off, while this smashed green bean salad with lemon juice and sumac is incredibly make-ahead friendly and easy to cart along if you’re heading out for the holiday.
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What you’ll need
Small Skillet
$20 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
Large Skillet with Lid
$40 At Amazon
French Wire Whisk
$18 At Amazon
Wooden Spoon
$7 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Total Time
20 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Whisk ¼ cup unsalted smooth almond butter, 2 Tbsp. soy sauce, 1 Tbsp. sugar, 1 Tbsp. unseasoned rice vinegar or apple cider vinegar, and 1 Tbsp. water in a small bowl until combined and smooth. Set almond sauce aside.
Step 2
Toast ¼ cup sliced almonds in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a small bowl and season with a pinch of kosher salt. Let cool.
Step 3
Heat 1 Tbsp. vegetable oil in a large skillet with a lid over medium. Cook 3 garlic cloves, finely chopped, stirring constantly, until fragrant and golden, about 30 seconds. Add 1 lb. green beans, trimmed, and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook green beans, stirring often, until they're starting to turn bright green, about 1 minute. Pour in ¼ cup water, cover skillet, and cook until green beans are bright green and crisp-tender, about 3 minutes. Uncover and continue to cook, stirring often, just until liquid is mostly evaporated, about 1 minute more. Transfer green beans to a medium bowl.
Step 4
Stir reserved almond sauce if it has separated. Sauce should be the consistency of a thick vinaigrette; thin with up to 1 Tbsp. water if needed. Drizzle sauce over green beans and toss to coat.
Step 5
Transfer green beans to a shallow bowl or platter and scatter toasted almonds over.
Do ahead: Almond sauce can be made 2 days ahead; cover and chill. Bring to room temperature before using.
How would you rate Green Beans With Almond Butter Sauce?
Leave a Review
Reviews (3)
Back to TopJust make this. It's easy and delicious—if just a tiny bit on the sweet side. I'm always looking out for new ways to prepare the trusty green beans, and this was a lovely take that everyone enjoyed. 1lb of green beans is hardly enough for my family, so I upped to 1.5 and scaled the recipe accordingly. I don't believe the added 1/2 lb of green beans should have affected the cook time so much, but it did end up taking about 3 min of sautéing, and another 3+ minutes steaming to get to "crisp tender". No big deal though, just cook as long as desired to get to your preferred texture. The sauce was a touch sweet for both myself and my husband, but my mother and kids delightedly tucked in. Next time, I'll reduce the sugar maybe by a third. The combination of almond butter, soy sauce, and rice vinegar evokes cold peanut or sesame noodles, and I'll be eager to try this again not as a side, but rather folded in with some noodles, extra garlic, julienned cucumbers and carrots, some chicken or pork, and an irrational amount of Sriracha.;)
andreayung23
Northern California
11/3/2023
I test-drove this recipe last night in advance of Thanksgiving. I thought it was just ok . . . Until this morning, when I ate one of the string beans cold from the fridge. Heavenly. I am going to make this the night before Thanksgiving and serve it cold. I roasted the string beans in the oven with a little canola oil, salt and slivers of garlic (425 for 15 minutes) instead of cooking them stove top. I felt this gave them a little more of the texture of Szechuan string beans, and that worked well in this recipe.
Elle
Potomac, MD
11/13/2023
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