Zesty Green Bean Almondine with Lemon and Thyme
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There’s a hush I love right before supper—when the skillet warms, the house smells like butter and herbs, and everybody starts drifting toward the kitchen asking, “What’s for dinner?” This green bean almondine is one of those sides that gently says, you’re home. Tender-crisp beans, toasty almonds, bright lemon, and a whisper of thyme come together in minutes. It’s simple enough for a Tuesday and special enough for Sunday lunch after church. ✨
Why You’ll Love This Recipe 💛
- Bright + buttery: Fresh lemon and a touch of butter make these beans sing.
- Fuss-free elegance: Classic French vibes with pantry basics.
- Garden-forward: Thyme (and often lemons) right from the backyard.
- Make-ahead friendly: Blanch beans early; finish in 5 minutes before serving.
Quick Reference Snapshot 📝
- Course: Side Dish
- Cuisine: Southern garden-to-table with French inspiration
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Equipment: Large pot, large skillet, tongs or spider skimmer, zester, citrus juicer, colander
Ingredients 🛒
(US + metric provided for WP Recipe Maker compatibility)
- 1 lb fresh green beans, trimmed (450 g), preferably thin haricots verts
- 3 Tbsp unsalted butter (42 g) or 2 Tbsp extra-virgin olive oil (30 ml)
- 1/3 cup sliced almonds (35 g), plus extra for garnish
- 1 small shallot, finely minced (about 1/4 cup / 30 g)
- 2 garlic cloves, minced (6 g)
- 1 tsp fresh thyme leaves, chopped (1 g) or 1/4 tsp dried thyme
- Zest of 1 lemon (about 1 tsp / 2 g)
- 2 Tbsp fresh lemon juice (30 ml)
- 3/4 tsp kosher salt (4–5 g), divided
- 1/4 tsp freshly ground black pepper (0.5 g)
- Pinch red pepper flakes (optional)
Easy Swaps 🔁
- Almonds → toasted pecans or hazelnuts
- Butter → ghee or all olive oil (dairy-free)
- Shallot → 2 Tbsp finely chopped red onion
- Thyme → rosemary (use half), chives, or parsley to finish
Garnish ✨
- Extra toasted almonds, fresh thyme, and a light sprinkle of lemon zest
Seasonal Swaps 🍓🍅🍂🎄
- Spring: Add 1 cup (140 g) blanched asparagus pieces; finish with chives.
- Summer: Toss in 1 cup (150 g) halved cherry tomatoes during the final minute and swap thyme for basil.
- Autumn: Brown the butter before adding beans and finish with shaved Parmesan.
- Holiday: Add 1/4 cup (35 g) dried cranberries and a splash of orange juice instead of lemon.
From My Garden 🌿
Thyme is sturdy and generous here in our Alabama soil—she keeps on giving through most seasons. When the lemons are ripe, I reach for one right off the tree; otherwise, any bright, juicy lemon will do. The fresher the herbs and citrus, the brighter this dish tastes.
Step-by-Step Instructions 👩🍳
Prepare
- Blanch the beans: Bring a large pot of water to a rolling boil and season with 2 tsp kosher salt (from the divided amount). Add green beans; cook 2–3 minutes until vivid green and crisp-tender.
- Shock: Transfer beans to an ice bath to stop cooking. Drain well and pat dry. (You can do this up to 24 hours ahead; refrigerate in a towel-lined container.)
Cook
- Toast the almonds: In a large dry skillet over medium heat, toast almonds 2–3 minutes, stirring, until golden and fragrant. Transfer to a bowl.
- Sauté aromatics: Add butter (or olive oil) to the skillet. When melted and foamy, add shallot and a pinch of salt; cook 1–2 minutes until translucent. Stir in garlic and thyme; cook 30 seconds until fragrant.
Finish
- Glaze the beans: Add blanched beans to the skillet; toss 2–3 minutes to warm through. Sprinkle with remaining salt and pepper.
- Brighten: Remove from heat. Stir in lemon zest and lemon juice (and red pepper flakes if using). Taste and adjust—more salt, pepper, or lemon as you like.
- Serve: Fold in most of the toasted almonds, transfer to a platter, and scatter remaining almonds and a pinch of fresh thyme on top.
Serving & Pairing Suggestions 🍽️
- Lovely beside roast chicken, seared salmon, meatloaf, or grilled pork chops.
- Pair with creamy mashed potatoes or herbed rice to balance the brightness.
- For a full garden plate, add sliced summer tomatoes or a simple cucumber salad.
Storage & Make-Ahead 📦
- Make-ahead: Blanch beans up to 1 day ahead; keep chilled and dry.
- Leftovers: Refrigerate in an airtight container up to 3 days.
- Reheat: Warm in a skillet over medium with a dab of butter or a splash of water until just heated (avoid microwaving too long to keep the beans crisp).
- Freezer: Not recommended—texture softens.
Final Thoughts 💛
May your table be a place of peace tonight—where bright lemon and warm almonds remind us that simple gifts are still gifts from a generous God. “Taste and see that the Lord is good.” (Psalm 34:8)
Community & Connection 📣
I’d love to see your plate! Tag me on Instagram and say hi:
Favorites from My Kitchen to Yours 🧰
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- Large stainless-steel skillet (holds heat evenly)
- Heavy pot for blanching with a wide colander
- Spider skimmer or tongs (for easy ice-bath transfers)
- Fine rasp-style zester for that sunny lemon zest
- Handheld citrus juicer
- Small sheet pan for toasting nuts (if you prefer the oven)
Related on Southern Soil Sunshine 🔗
- https://southernsoilsunshine.com/?s=green+beans
- https://southernsoilsunshine.com/?s=lemon
- https://southernsoilsunshine.com/?s=side+dish
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