Easy Green Beans Almondine with Bacon Recipe – Crispy, Buttery & Ready in 30 Minutes

If you’re looking for a side dish that’s fancy enough for Thanksgiving dinner yet easy enough for a random Tuesday night, green beans almondine with bacon recipe is your answer. 

This classic French recipe gets an irresistible American upgrade with crispy, smoky bacon that takes simple green beans to a whole new level.

I’ve been making this dish for years, and trust me – it disappears from the table faster than any green bean casserole ever could. 

The combination of tender-crisp green beans, nutty toasted almonds, and salty bacon is absolutely addictive. 

Every bite gives you that perfect balance of flavors and textures that makes you reach for just one more forkful.

The beauty of green beans almondine with bacon is how simple it really is. Don’t let the fancy French name fool you – “almondine” (or “amandine” as the French call it) just means the dish is garnished with almonds. 

That’s it! 

Once you learn the basic technique, you’ll be whipping up this elegant side dish whenever company comes over. 

It’s perfect for holiday meals like Thanksgiving, Christmas, or Easter, but honestly? 

It’s too good to save for special occasions.

Recipe Overview

Ingredients

For 2 People

• Fresh green beans – 225g (8 oz / about 2 cups trimmed)
• Thick-cut bacon – 3 strips
• Sliced almonds – 30g (¼ cup)
• Unsalted butter – 2 tablespoons (28g)
• Shallot – 1 medium, finely diced (about 2 tablespoons)
• Garlic cloves – 2 cloves, minced
• Fresh lemon juice – 1 tablespoon
• Lemon zest – ½ teaspoon (optional)
• Kosher salt – 1 tablespoon for blanching water, plus more to taste
• Black pepper – freshly ground, to taste
• Fresh thyme – 1 teaspoon leaves (optional)

For 6 People

• Fresh green beans – 680g (1.5 lbs / about 6 cups trimmed)
• Thick-cut bacon – 8 strips
• Sliced almonds – 85g (¾ cup)
• Unsalted butter – 4 tablespoons (56g / ½ stick)
• Shallot – 2 medium, finely diced (about ¼ cup)
• Garlic cloves – 5 cloves, minced
• Fresh lemon juice – 3 tablespoons
• Lemon zest – 1 teaspoon (optional)
• Kosher salt – 2 tablespoons for blanching water, plus more to taste
• Black pepper – freshly ground, to taste
• Fresh thyme – 1 tablespoon leaves (optional)

Equipment Needed

• Large pot (for blanching green beans)
• Large bowl filled with ice water (for ice bath)
• Large skillet or cast-iron pan (12-inch works great)
• Colander or strainer
• Slotted spoon or tongs
• Sharp knife and cutting board
• Kitchen towels or paper towels
• Baking sheet with wire rack (if cooking bacon in oven)
• Measuring cups and spoons

Step-by-Step Cooking Instructions

Step 1: Prep Your Green Beans

Start by washing your fresh green beans under cold running water. Lay them out on a clean kitchen towel and pat them dry.

Now, grab a handful of beans and line them up so the stem ends are all facing the same direction. Use a sharp knife to trim off just the stem end – that’s the tough part where the bean was attached to the plant. The pointy tail end is tender and perfectly edible, so you can leave it on.

Here’s the thing – you want your beans to be roughly the same length so they cook evenly. If you have some extra-long beans, cut them in half. Set your trimmed beans aside in a bowl.

Step 2: Set Up Your Blanching Station

Fill a large pot with water and add 1 tablespoon of kosher salt (or 2 tablespoons if making the larger batch). The water should taste like the ocean – this is your chance to season the beans from the inside out.

Bring the water to a rolling boil over high heat.

While you’re waiting, prepare your ice bath. Fill a large bowl halfway with cold water and dump in a generous amount of ice cubes. This is super important – don’t skip it! The ice bath stops the cooking process and keeps your green beans bright green and crisp.

Step 3: Blanch the Green Beans

Once the water is at a rapid boil, carefully add your trimmed green beans. Don’t overcrowd the pot – if you’re making the larger batch, you might need to do this in two rounds.

Let the beans cook for 2 to 3 minutes. You want them bright green and crisp-tender – they should still have a little snap when you bite into one. French green beans (haricots verts) will be done closer to 2 minutes since they’re thinner.

Here’s how to test: Fish out one bean, let it cool for a second, and taste it. It should be tender enough to bite through easily but still have some crunch.

Step 4: Shock the Green Beans

The moment your beans are done, use a slotted spoon or tongs to transfer them immediately to your ice bath. Don’t drain the pot first – speed matters here!

Let the beans sit in the ice water for about 2 to 3 minutes until they’re completely cool. This stops the cooking dead in its tracks and locks in that gorgeous green color.

Once cool, drain the beans in a colander and spread them on a clean kitchen towel. Pat them dry – you want them as dry as possible so they sauté properly instead of steaming.

Step 5: Cook the Bacon

Now for the good stuff! There are two ways to cook your bacon:

Stovetop method: Place the bacon strips in a cold large skillet. Turn the heat to medium-low and cook slowly, flipping occasionally, until the bacon is golden and crispy – about 8 to 10 minutes.

Oven method: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay the bacon strips on the rack and bake for 15 to 20 minutes until crispy.

Once the bacon is done, transfer it to a paper towel-lined plate to drain. When it’s cool enough to handle, crumble or chop it into bite-sized pieces.

If you used the stovetop method, pour off all but 1 to 2 tablespoons of bacon grease from the skillet. You’ll use this liquid gold to cook the almonds and green beans – that’s where a ton of flavor comes from!

Step 6: Toast the Almonds

Using the same skillet with the reserved bacon fat, add the butter and melt it over medium heat.

Toss in the sliced almonds and stir them around constantly. Watch them carefully – almonds go from perfectly toasted to burnt in about 30 seconds! You want them golden brown and fragrant, which takes about 2 to 3 minutes.

The butter will start to turn a light golden color and smell nutty. This is brown butter, and it’s absolutely delicious!

Once the almonds are toasted, use a spoon to transfer them to a small bowl. Set aside.

Step 7: Sauté the Aromatics

In the same skillet, add the diced shallots. Sauté for 2 to 3 minutes until they’re soft and starting to turn translucent.

Add the minced garlic and cook for another 30 to 60 seconds. You’ll know it’s ready when your kitchen smells amazing. Don’t let the garlic brown – it can turn bitter quickly.

Step 8: Finish the Green Beans

Add your blanched and dried green beans to the skillet. Toss them with the shallot and garlic mixture, making sure everything gets coated in that beautiful bacon-butter goodness.

Sauté for 2 to 3 minutes until the green beans are heated through and starting to get a few caramelized spots. They should still be crisp-tender – you’re not trying to cook them more, just warming them up and letting them absorb all those flavors.

Step 9: Add Final Touches

Remove the skillet from the heat.

Squeeze the fresh lemon juice over the green beans and toss to combine. The lemon brightens everything up and balances the richness of the bacon and butter.

Add the toasted almonds and crumbled bacon. Toss gently to distribute everything evenly.

Taste and season with salt and pepper as needed. If using fresh thyme or lemon zest, sprinkle it on now.

Step 10: Serve Immediately

Transfer your green beans almondine with bacon to a serving platter or bowl. Serve right away while everything is hot and the almonds are still crunchy!

Chef’s Tips and Variations

How to Pick Fresh Green Beans

Look for beans that are bright green with no brown spots or blemishes. They should feel firm and snap crisply when you bend them – if they’re bendy or rubbery, they’re past their prime. The smaller, thinner beans (like French haricots verts) are more tender and have better flavor than thick, bulky beans.

Don’t Skip the Blanching

I know it’s tempting to just throw raw beans in the pan, but blanching is the secret to restaurant-quality green beans. It ensures even cooking, locks in that vibrant green color, and gives you that perfect crisp-tender texture. Trust me on this one!

Make It Ahead

You can prep several components in advance to make day-of cooking a breeze:

• Blanch and dry the green beans up to 1 day ahead. Store in an airtight container in the fridge.
• Cook and crumble the bacon up to 2 days ahead. Refrigerate until needed.
• Toast the almonds up to 3 days ahead. Store in an airtight container at room temperature.

When you’re ready to serve, just sauté everything together for a few minutes!

Flavor Variations

• Spicy kick: Add ¼ teaspoon red pepper flakes with the garlic
• Extra nutty: Use brown butter by cooking the butter a minute longer until it smells like hazelnuts
• Herb it up: Add fresh dill, parsley, or rosemary at the end
• Cheesy finish: Sprinkle freshly grated Parmesan over the top before serving
• Garlic lovers: Double the garlic – no judgment here!

Common Mistakes to Avoid

• Overcooking the beans – They should still have a snap, not be mushy
• Not drying the beans – Wet beans will steam instead of sauté
• Burning the almonds – Keep stirring and watch them like a hawk
• Adding lemon too early – The acid can turn the beans an ugly color if cooked too long

Read More – Maple Bacon Wrapped Green Bean Bundles

Serving Suggestions

Pile your green beans almondine with bacon onto a pretty serving platter and garnish with a few extra toasted almonds and a sprinkle of fresh thyme if you’re feeling fancy.

This versatile side dish pairs beautifully with so many main courses:

Holiday Meals: Serve alongside roasted turkey, glazed ham, prime rib, or beef tenderloin for Thanksgiving, Christmas, or Easter dinner.

Weeknight Dinners: Pair with simple roasted chicken, pan-seared salmon, grilled pork chops, or your favorite steak.

Complete Meal Ideas:

• Herb-roasted chicken + mashed potatoes + green beans almondine with bacon
• Seared salmon + wild rice pilaf + green beans almondine with bacon
• Grilled ribeye steak + baked potato + green beans almondine with bacon

Nutritional Information

Per serving (approximately 1 cup, based on 6 servings)

Note: Nutritional values are estimates and may vary based on exact ingredients and portions used.

Green beans are nutritional powerhouses! They’re packed with fiber for digestive health, vitamin K for strong bones, vitamin C for immune support, and antioxidants that help protect your cells. 

Adding bacon and almonds brings protein, healthy fats, and extra minerals like manganese and magnesium.

Storage and Reheating

Storing Leftovers

Let any leftover green beans almondine cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 to 4 days.

Fair warning – the almonds will lose some of their crunch after being stored. If that bothers you, store any extra toasted almonds separately and sprinkle them on after reheating.

Reheating Instructions

Best method – Skillet: Heat a tablespoon of butter or olive oil in a skillet over medium heat. Add the green beans and toss for 2 to 3 minutes until heated through.

Microwave method: Transfer to a microwave-safe dish, cover loosely, and heat in 30-second intervals until warm. This works, but the texture won’t be quite as good.

Can You Freeze Green Beans Almondine?

Technically, yes, but I don’t really recommend it. The green beans and bacon freeze okay, but the texture changes – the beans get softer and the almonds lose all their crunch. 

If you must freeze, do so for up to 2 months, and know it won’t be quite as perfect when reheated.

Frequently Asked Questions

What are Green Beans Almondine with Bacon?

Green Beans Almondine with Bacon is a classic French-American side dish featuring tender-crisp green beans sautéed with buttery toasted almonds and smoky, crispy bacon. It’s quick to prepare, elegant, and perfect for both weeknight dinners and holiday meals like Thanksgiving or Christmas.

How long does it take to make Green Beans Almondine with Bacon?

This recipe takes approximately 35 minutes total: 15 minutes for prep and 20 minutes for cooking. It’s a fast, flavorful side dish that’s ready in under 30–40 minutes.

Can I make Green Beans Almondine with Bacon ahead of time?

Yes! You can prep the components in advance:

• Blanch and dry the green beans up to 1 day ahead.
• Cook and crumble the bacon up to 2 days ahead.
• Toast the almonds up to 3 days ahead.

When ready to serve, simply sauté everything together for a few minutes.

Do I need to blanch green beans for this recipe?

Absolutely. Blanching ensures the beans cook evenly, remain crisp-tender, and retain their vibrant green color. Skipping this step may result in unevenly cooked, dull-looking green beans.

Can I use frozen green beans instead of fresh?

Fresh green beans are best for optimal texture and flavor, but if using frozen, make sure to thaw them completely and pat them dry before sautéing. This prevents excess water from steaming the beans instead of giving them a crisp-tender texture.

How do I cook the bacon for Green Beans Almondine?

There are two ways:

• Stovetop: Cook slowly over medium-low heat until crispy, about 8–10 minutes.
• Oven: Bake at 400°F (200°C) on a wire rack for 15–20 minutes until golden and crisp.
  Reserve a bit of the bacon fat to sauté the green beans for extra flavor.

Can I make this recipe vegetarian?

Yes! Simply omit the bacon and use butter or olive oil for sautéing. You can also add smoked paprika for a smoky flavor without meat.

What variations can I try with Green Beans Almondine?

• Spicy: Add ¼ teaspoon red pepper flakes.
• Herbaceous: Toss in fresh dill, parsley, or rosemary.
• Nutty: Use brown butter for ria cher almond flavor.
• Cheesy: Sprinkle freshly grated Parmesan on top.
• Garlic lovers: Increase garlic for extra punch.
  

How should I store leftovers?

Let leftovers cool, then store in an airtight container in the refrigerator for 3–4 days. To maintain crunch, store extra toasted almonds separately and add after reheating.

What’s the best way to reheat Green Beans Almondine?

• Skillet: Heat a tablespoon of butter or olive oil over medium heat and toss green beans for 2–3 minutes.
• Microwave: Heat in 30-second intervals until warm (texture may be slightly softer).

Can I freeze Green Beans Almondine with Bacon?

Freezing is possible but not recommended, as the green beans may become soft and the almonds lose their crunch. If necessary, freeze for up to 2 months and reheat carefully.

What main dishes pair well with Green Beans Almondine with Bacon?

This versatile side dish pairs beautifully with:

• Roasted turkey or chicken
• Grilled or pan-seared salmon
• Pork tenderloin or pork chops
• Grilled steak or beef tenderloin

Conclusion

Green beans almondine with bacon is one of those magical recipes that looks and tastes impressive but is secretly super simple to make. 

Once you nail the blanching technique and learn to watch those almonds carefully, you’ll have a go-to side dish that works for everything from weeknight dinners to holiday feasts.

The combination of crisp-tender green beans, rich brown butter, crunchy toasted almonds, and smoky bacon is honestly irresistible. 

It’s the kind of dish that converts green bean skeptics and has everyone asking for the recipe.

I’d love to hear how your green beans almondine with bacon turns out! Did you try any variations? Add extra garlic? Throw in some red pepper flakes for heat? Drop a comment below and share your experience. 

And if this recipe becomes a new favorite in your kitchen, I’d be so grateful if you shared it with friends and family who might love it too.

Happy cooking!