haricot verts amandine

5 from 1 vote
Total Time: 25 minutes
Servings: 6


  • ¼ cup almonds
  • 1 ½ pound haricot verts (French string beans) root ends removed
  • 3 tablespoons unsalted butter
  • 1 ½ tablespoons olive oil
  • 2 shallots minced
  • freshly cracked black pepper
  • ½ lemon zest and juice


  • Bring a large pot of salted water to boil.
  • Meanwhile, in a large saute pan, toast ¼ cup almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
  • Blanch 1 ½ lbs string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
  • Return the saute pan to the burner over medium heat and melt 3 tablespoons butter with 1 ½ tablespoons olive oil. Add 2 shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes.
  • Toss the drained beans with the shallots and add the zest and juice of ½ a lemon. Cook to heat the beans completely through, 1 to 2 minutes. Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.


Calories: 159kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 9mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg