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Green beans are one of my favorite sides to accompany any dish. They’re versatile, easy to cook, and with the addition of only a few ingredients, you have a gourmet side dish that instantly takes your meal to the next level.


4 Servings
(1 serving = 1 cup)
  • 1lb
    haricot verts (or green beans)
  • 3tbsp
    unsalted plant-based butter
  • 1tbsp
    olive oil
  • 1tsp
  • 1tsp
    kosher salt
  • 1tsp
  • 1cup
    sliced almonds


  1. Bring a pot of water to a boil. Once boiling, sprinkle in 1 tsp of kosher salt. Add the haricot verts and cook for 5 minutes or until just starting to become limp. Drain and set aside for later.

  1. In a medium-sized saute pan, heat the butter and olive oil over medium heat until melted and shimmering.

  2. Add the almond slices and cook until slightly browned, about 2-3 minutes, being careful not to burn them.

  3. Add the cooked haricot verts, 1/2 tsp kosher salt, 1/2 tsp pepper, and oregano. Stir and saute until everything is mixed and the beans start to brown slightly.

  4. Remove from heat and serve hot.

Tips & Tricks

  1. I opt for using haricot verts for this recipe. These are just the French version of green beans, but I prefer them for several reasons: they’re aesthetically more pleasing since they’re thinner and longer, they go limp quicker than green beans (since they’re harvested younger), and also because of this, you don’t have to chop the ends off beforehand, making it more hassle-free. Feel free to substitute with green beans if you prefer it, or if your store just doesn’t carry haricot verts.

  2. There are many seasonings you can add to this dish to make it more ‘you’. This recipe calls for oregano, because that’s what I love! Feel free to substitute, add on, etc.

  3. The addition of almonds is what makes this ‘almondine’. Sliced almonds are a good option here, just because they toast faster and look prettier on a plate. That said, sometimes almond slices can be tricky to find. Or maybe you just prefer the almond slivers or blanched almonds. Whatever you decide to use, make sure they brown slightly before adding in the beans.


From 1 rating



Amazing recipe. It's a great side dish and the crunchy almonds are the best part!

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Recipe by

Rachel Zorn Kindermann


I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosa... Read More

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