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POV: You are a huge fan of green bean casserole as part of your Thanksgiving menu, but you want something a touch lighter, easier to make, and you still want green beans. Enter green beans almondine, with bacon. Because adding bacon to things just gives me holiday vibes!!
Green beans almondine is a classic green bean dish that is essentially cooked green beans that are served with toasted almonds. There are variations on this classic dish, of course, but the main components are always green beans and almonds. It’s a delightfully crunchy experience.
It may sound almost too plain, too simple, for a Thanksgiving (or other holidays) side dish, but I assure you it’s not.
It’s got perfectly cooked green beans that are still crunchy, toasted almonds, smoky crunchy bacon, sautéed shallot, a bit of garlic, and a hint of lemon to brighten up the dish. This green beans almondine recipe includes simple ingredients, yet, each one plays it’s part in elevating the green beans. The green beans are transformed from boring to magical!
The best part is green beans almondine only requires 9 ingredients, and only 40 minutes to make. It is “fancy” enough for a holiday meal such as Thanksgiving, Christmas, or Easter. But, it’s simple enough for a random Wednesday night. It’s naturally gluten free, and can be made vegan by easily omitting the bacon.
Making this recipe for a holiday meal? I share what you can prep in advance so on the day of it only takes about 15 to 20 minutes to make!!! So helpful for when you’re planning a large meal.
Move aside green bean casserole, a new green bean queen is in town!!! (Just kidding, I still love you too)!!!!
Ingredients for green bean almondine with bacon
Be sure to check out the recipe card below where I share the exact measurements for each ingredient.
- fresh green beans – that’s right, we are using glorious, fresh green beans. Not frozen. And, definitely not gross slimly canned green beans!
- sliced almonds – you can also use slivered here. Don’t skip toasting the almonds , it really brings out their nutty flavor.
- bacon – add smoky, crispy bacon to anything and it makes it extra exciting. That being said, you can easily omit the bacon to make the dish lighter.
- shallot – just a little shallot sautéed in bacon grease can add so much flavor to the dish. If you can’t find a shallot, you can easily use part of a white, or yellow onion.
- garlic cloves – sautéed garlic is an instant flavor booster.
- kosher salt – to bring out all the flavors.
- black pepper – to add a hint of spice.
- zest of a lemon – a hint of brightness helps to bring everything together.
- a squeeze of lemon – the lemon juice brightens up the dish even more. Seriously, don’t skip the lemon, it adds so much to the dish!
How to make green beans almondine
Of course, more detailed directions are in the recipe card below, be sure to check it out!
- prepare – prepare the pot of water for blanching the green beans, and chop all the ingredients.
- blanch the green beans – a quick hot water bath, followed by an ice water batch makes for the best green beans!
- dry the green beans – important step so that hot bacon grease doesn’t attack you!
- toast the almonds – to make them taste extra nutty!
- cook the bacon – crispy bacon, please. Also, it’s the best smell!
- cook the shallot – the second best smell!
- sauté the green beans – just enough to get them nice and hot.
- season the green beans – with the salt, pepper, lemon zest, and lemon juice
- serve – sprinkle all the crunchy goodies on top, and garnish with lemon wedges for extra squeezing!
Can I omit the bacon from green beans almondine?
Yes, of course!!!
Omitting the bacon will leave you with a lighter dish that will still be very delicious.
Simply use a tablespoon of avocado oil, or light olive oil, in place of the bacon grease when you sauté the shallots.
It’s that easy!
How can I make green beans almondine with bacon vegan/vegetarian?
Simply omit the bacon.
There are no other animal products in this recipe, so you will be golden.
Do I need to blanch the green beans?!
Yes.
Blanching is one of the best ways to cook green beans. It allows the green beans to be cooked without becoming mushy. They retain a beautiful bright green color, and lovely crunch.
Green beans have a thick skin. If you were to only sauté the green beans they wouldn’t cook evenly, and would become tough in some spots, and mushy in others. Trust me, I have learned from experience. Blanching them first ensures the green beans are evenly cooked.
Don’t skip the blanch!
When to make green beans almondine?
This dish is just special enough to be served for any holiday meal such as Thanksgiving, Christmas, or Easter. It could even be a great side dish for Mother’s Day, or Memorial Day.
Really, any time you plan to make a large meal to share with someone, green beans almondine could be a part of it!
That being said, it’s easy enough to make for your average Tuesday night dinner. I love that.
What to serve with green beans almondine?
- Honey glazed ham – this is especially a great pairing for Thanksgiving, Christmas, or Easter!!!
- Italian marinated chicken – I know green bean almondine doesn’t have Italian vibes, but it would still be a great pairing.
- pot roast with gravy – especially if you omit the bacon to keep the green bean almondine lighter, it would be the perfect veggie to go with pot roast.
- instant pot whole chicken – simple chicken with a simple, yet impressive side dish!
Prep-ahead tips for making green beans almondine
Making this dish for a big holiday meal?
Prepping some of the steps in advance can really be a time saver on the big day.
Up to 3 days in advance
- trim the green beans
- blanch the green beans – dry them off completely, then store them in the fridge.
- toast the almonds – store at room temp.
- slice the shallot – store in a bag in the fridge.
- chop the bacon – store in the fridge.
The day of
- cook the bacon
- sauté the shallot in bacon grease
- add the green beans to the skillet to warm them up
- season the green beans
- serve!!!
Look at that, you just saved yourself a ton of time, and a few dishes, on Thanksgiving day….or whatever big day it is!
Equipment I used to make this recipe
- plastic cutting board – this has become my go-to cutting board for cutting anything smelly like shallots, or any meat, like bacon.
- chef’s knife – a must for doing any chopping.
- mandolin – this is what I use to get the shallots so thin.
- medium sauce pot – this is the perfect size for blanching those green beans.
- colander – a must for draining those green beans from the pot.
- garlic press – makes easy work of mincing up those garlic cloves!
- 12 inch cast iron skillet – I LOVE my cast iron skillets, this one is the perfect size for this recipe!
- tongs – ideal for tossing around those green beans in the pan.
- zester – for zesting that lemon!
Reasons you’ll love green beans almondine
- Special enough for a holiday meal
- easy enough for a weekday meal
- goes with just about anything
- there’s bacon!
- crunchy, bright green beans are the best!
- fresh, and simple
- naturally gluten free
- it’s adaptable – omit the bacon if you want.
- only 9 ingredients
- fresh, bright, and delicious!
More green bean recipes
Holiday side dish recipes you will love
- easy roasted potatoes (one pan)
- easy cranberry relish
- cranberry apple pear sauce
- roasted carrots with orange honey glaze
- Instant pot garlic mashed potatoes
- roasted butternut squash and brussels sprouts with pomegranate
Even more side dishes
- easy beet and fennel salad with balsamic vinaigrette
- Irish Champ (mashed potatoes with green onions)
- classic creamy coleslaw
Before you go
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Green Beans Almondine (with Bacon)
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 to 5 1x
- Category: sides
- Method: saute, blanch
- Cuisine: gluten free, dairy free, vegan, vegetarian
- Diet: Gluten Free
Description
Green beans almondine has crunchy green beans, almonds, and bacon. It’s a simple, but impressive side dish. It’s easy enough for a weeknight, but special enough for a holiday side dish. Make it for Thanksgiving, Christmas, or Easter.
Ingredients
Green beans
- 1.5 pounds fresh green beans, ends trimmed off, as needed
- 1/2 cup sliced almonds (slivered also work)
- 3 to 4 slices bacon, cut into 1 inch pieces (see notes)
- 1 medium shallot, thinly sliced (can sub half white, or yellow onion)
- 2 to 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- zest of 1 lemon
- 1 to 2 wedges of lemon (for squeezing at the end)
For serving
- Extra lemon wedges
Instructions
- Prepare – Bring a medium sauce pot of water to a boil. While the water is coming to a boil, trim off the ends of the green beans as needed. I only trim off the ends that have the stem, or that are a little unsightly looking – transfer the green beans to a bowl for later. Next, thinly slice the shallot, I like to use my mandolin slicer for this job, transfer to a bowl. And, use a garlic press to finely mince the garlic. Finally, cut up the bacon. Note: see notes for how to prep portions of the recipe, if making this dish on a big holiday.
- Blanch the green beans – Prepare an ice bath by filling a large mixing bowl with cold water and plenty of ice – being sure to leave space for the green beans. Once the water has come to a boil add 1 tablespoon of kosher salt (this helps to season the green beans), followed by the green beans. Allow the green beans to cook in the hot water for 2 to 3 minutes, or until the green beans have turned bright green. The green beans should be nice and crunchy, but not “raw” tasting anymore. Drain the green beans using a colander in the sink, then immediately transfer them to the ice bath. Allow them to sit in the ice bath for 5 minutes, or until the green beans are nice and cold. Note: You can blanch the green beans another minute if you want them a little more tender, but keep in mind that they will continue to get cooked just a little bit at the end.
- Dry the green beans – Drain, and remove all the ice and transfer the green beans to a kitchen towel, or paper towels and pat them dry. It is important that the green beans aren’t super wet, otherwise they will make a mess when they are added to the pan of bacon grease.
- Toast the almonds – Add the almond slices to a large, dry skillet (I like my 12 inch cast iron skillet), and turn the heat on medium. Toast the almonds for about 5 minutes, stirring frequently, until they are smelling nutty, and lightly golden in color. Be careful not to let the almonds burn, this can happen quickly. Transfer the almonds to a dish, set aside.
- Cook the bacon – Turn the heat under the same skillet we used for the almonds to medium high heat, once nice and hot, add the bacon. Cook, stirring occasionally until the fat of that bacon has rendered, and the bacon pieces are pretty crispy. Remove the bacon, and lay it on a plate lined with paper towel to drain.
- Cook the shallot – Turn the heat down to medium low, remove excess bacon grease, reserving 1 tablespoon of the bacon grease. Note: if omitting the bacon, use 1 tablespoon of avocado oil, or light olive oil instead of the bacon grease. Add the shallot, along with a few pinches of kosher salt and cook the shallot, stirring frequently, just until the shallot is tender, and a little translucent.
- Sauté the green beans – Add the green beans, along with the minced garlic to the pan with the shallots. Turn the heat up to medium high, and cook for about 3 minutes, tossing the green beans with tongs frequently – just until the garlic is fragrant, and the green beans are hot. Remove from the heat.
- Season the green beans – Add the 1 teaspoon kosher salt, and 1 teaspoon black pepper to the green beans – toss to combine. Add the lemon zest, and squeeze 1 lemon wedge over the green beans, toss to combine. Taste, and adjust the seasonings as needed, add another squeeze of lemon juice, if needed, as well.
- To serve – Transfer the green beans to a serving dish and add the crispy bacon and toasted almonds on top. Feel free to mix some of them in as well. I like to garnish with a few extra lemon wedges so people can grab them to add extra lemon to their green beans, if desired – plus, it looks pretty. Serve the green beans immediately.
Notes
Bacon – you can easily omit the bacon if you want these green beans to be a bit leaner. If you omit the bacon, sub in 1 tablespoon of avocado oil, or light olive oil for sautéing the shallots in.
Vegan/vegetarian/dairy free version – Simply omit the bacon. Use 1 tablespoon of avocado oil, or light olive oil for sautéing the shallots and garlic.
Leftovers – If you can, it is best the store the almonds and bacon separately from the green beans. Reheat the green beans gently in the microwave, toss with a fresh squeeze of lemon, if desired, and then add the reserved bacon and almonds on top.
Serving size variations – I think the serving size for this dish can vary a lot. If you are serving it with a large holiday meal, then it might serve 6 to 8 people. If serving it as the only side dish it will serve 4 to 5.
Tips for prepping ahead – Although, this recipe is super easy, if you are making this dish to serve for Thanksgiving, Christmas, Easter, or any other large meal, it can be a huge time saver the day of to prep some of the ingredients in advance. Up to 3 days in advance you can: 1) trim the green beans. 2) blanch the green beans, dry them off completely, and store them in the fridge until ready to use. 3) toast the almonds, store them at room temp. 4) slice the shallot 5) chop the bacon. The day of: 1) cook the bacon. 2) sauté the shallots. 3) warm up the green beans in the skillet. 4) season the green beans. 5) serve. Sounds minor, but getting these steps out of the way can make the day of the big meal a lot easier.
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