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Green Bean Amandine (gf, df, v)

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  • Author: One Lovely Life
  • Yield: 4 1x


Crisp-tender green beans topped with toasted almonds and sautéed mushrooms. Feel free to try any of the variations!


  • 3/41lb green beans, ends trimmed, and cut into 12” pieces
  • 8oz mushrooms (button or baby bellas are nice, but any will do), halved or quartered if large
  • 1/41/3c toasted almonds* (sliced, slivered, or chopped are all fine)
  • olive oil
  • salt and pepper
  • Optional, for variations: 2-3 tsp balsamic vinegar, a squeeze of fresh lemon juice, or a clove of garlic (minced)


  1. Steam or blanch** green beans for 2-5 minutes, or until crisp-tender (if you like them softer, just cook them longer).
  2. Meanwhile, add a drizzle of olive oil to a medium pan. Heat oil over medium heat, then add mushrooms. Cook mushrooms, stirring regularly until browned and tender. (If adding garlic, add to mushrooms here and cook 1 additional minute). Season with salt and pepper.
  3. Toss cooked green beans with mushrooms. Sprinkle with toasted almonds. If desired, top with balsamic vinegar or lemon juice.
  4. Toss green beans with mushrooms.


*My favorite way to toast almonds is in a small pan over medium-low heat. Stir them regularly for 5-10 minutes, so that they brown evenly. Remove from heat.

**To blanch green beans, fill a medium saucepan nearly full of water and bring to a boil. Add green beans and cook just a few minutes, until green color is vibrant and they are crisp tender. If desired, you can then transfer them to an ice bath or bowl of cold water to stop the cooking process.