Skillet Green Beans With Toasted Almonds
By Beth Kaminski ·
Fresh green beans, golden almonds, and a little lemon make a dependable side for chicken, fish, or a holiday roast. A short steam in the skillet cooks the beans through before a quick sauté adds lightly browned spots. Toast the almonds in the same pan to keep cleanup small.
Why This Skillet Method Works
Green beans need enough time to become tender without losing all their bite. A small amount of water and a covered skillet help them cook evenly. Once the water evaporates, the beans can make direct contact with the hot pan and develop a few browned spots. Butter goes in near the end so it coats the beans without burning during the earlier cooking.
Toasting the almonds separately gives you control over their color. Thin slices can go from pale gold to dark brown quickly, especially in a heavy skillet that holds heat. Moving them onto a plate stops the cooking, and adding them back at the end keeps them crisp.
Ingredient Tips and Substitutions
- Choose similar-sized beans. Look for firm green beans with smooth skins. Very thick beans may need another minute or two of covered cooking and an extra splash of water.
- Use sliced or slivered almonds. Slivered almonds work well but may take slightly longer to toast. Watch their color rather than relying only on the timer.
- Make it dairy-free. Replace the butter with another tablespoon of olive oil. The lemon and toasted nuts still give the beans plenty of character.
- Swap the citrus. If you do not have a lemon, use 1 to 2 teaspoons of white wine vinegar in place of the juice and omit the zest.
Make-Ahead and Leftovers
Trim and dry the beans up to two days ahead, then refrigerate them in a covered container. The almonds can also be toasted ahead; let them cool completely before storing them airtight at room temperature for up to three days.
Refrigerate leftover cooked beans within two hours and use within three to four days. Reheat in a skillet over medium heat with a small splash of water until hot. Leave the pan uncovered once the beans are warm so excess moisture can evaporate. For the most crunch, store any extra toasted almonds separately.
Frequently Asked Questions
Can I use frozen green beans?
Yes. Choose plain, whole frozen green beans. Skip the added water initially, since they release moisture as they heat. Cover until heated through, then uncover and let the pan dry before adding the butter. Their texture will be softer than fresh beans.
Will French green beans work?
Yes. Thin French green beans usually need less covered cooking time. Check them after two to three minutes so they retain a slight bite.
What if my skillet does not have a lid?
A sturdy baking sheet that fully covers the skillet can serve as a lid. Use an oven mitt when lifting it, and direct the escaping steam away from your face.
Can I leave out the almonds?
Absolutely. The lemon-butter green beans stand on their own. For a nut-free crunch, add toasted sunflower seeds, checking the package for any relevant allergen warnings.
Recipe
Skillet Green Beans With Toasted Almonds
By Beth Kaminski · American
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- ⅓ cup sliced almonds
- 1 lb fresh green beans, stem ends trimmed and beans patted dry
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup water
- 1 tbsp unsalted butter
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
Method
- 1
Place the almonds in a dry 12-inch skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until pale golden with lightly browned edges.
- 2
Transfer the almonds to a plate so they stop browning.
- 3
Add the olive oil to the skillet, followed by the green beans, salt, and pepper. Cook over medium-high heat for 2 minutes, turning with tongs to coat the beans.
- 4
Carefully pour in the water and immediately cover the skillet. Reduce the heat to medium and cook for 4 to 5 minutes, until the beans are bright green and just tender when pierced with a fork. If still firm, add 1 tablespoon water and cover for another 1 to 2 minutes.
- 5
Remove the lid and increase the heat to medium-high. Cook uncovered for 1 to 2 minutes, until no water remains in the bottom of the skillet.
- 6
Add the butter and sauté for about 2 minutes, turning occasionally, until the beans are glossy and have a few lightly browned spots.
- 7
Remove the skillet from the heat and toss the beans with the lemon zest and lemon juice.
- 8
Fold in the toasted almonds and serve immediately.
Serve these beans right away while the almonds are crisp and the lemon is bright. They fit just as comfortably beside a weeknight chicken dinner as they do on a holiday table.
