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Easy Haricots Verts Almondine

An easy and delicious French thin green bean recipe that is simple perfection. These tender green beans are sweet, buttery and crunchy.

Course Side Dish, Sides
Cuisine American, French
Keyword Almonds, Green Beans, Haricots Verts, Holiday Sides, Thin Green Beans
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 servings
Author The Tiny Fairy



  • 1 pot of boiling water
  • 1 Tablespoon kosher salt prefer Diamond brand
  • 1 bowl of ice cold water with ice cubes


  • 1 bag haricots verts, trimmed Trader Joe's has a great selection
  • ½ cup sliced almonds
  • 2 Tablespoons unsalted butter, room temperature prefer Plugra or Kerrygold brand
  • 2 - 3 small-medium garlic cloves, grated depending on size and garlic flavor desired
  • pinch of kosher salt prefer Diamond brand
  • fresh cracked black pepper
  • zest of ½ a lemon
  • about 2 teaspoons of minced parsley



  1. Fill a pot with water and bring to a boil. Add a Tablespoon of salt and stir to combine.

  2. Set aside a bowl filled with cold water and ice cubes.

  3. Add the haricots verts to the boiling water and cook for 2-3 minutes. Use a kitchen spider to transfer them to the ice water bath and stop the cooking process.


  1. In a dry skillet over medium heat, toast ½ cup of sliced almonds. Toss frequently to prevent burning. Once golden and fragrant, remove from pan and allow to cool. Set aside.

  2. Make the compound butter. In a small bowl, combine the unsalted butter, grated garlic, pinch of salt, black pepper, lemon zest and minced parsley.

  3. Add the compound butter to a wide skillet and top with the haricots verts. Sauté over medium heat for a few minutes until cooked through, somewhat firm and bright green.

  4. Either add the toasted almonds to the skillet and toss together to combine, or transfer the haricots verts to a serving platter and add a little finishing salt and black pepper. Serve and enjoy.

Recipe Notes

Note:  Blanching is a great way to partially cook an ingredient, especially when prepping and making ahead.    You can also blanch and refrigerate the thin beans.  Simply pat dry and wrap in a dry paper towel in an airtight container.  

You can also make this on the spot and skip blanching.  They will require additional cooking time in the skillet.