Bright, crunchy and ready in minutes, these almond green beans are the side that secretly steals the show. Butter, garlic and lemon coat just-tender beans, while toasted almond flakes and crisp panko bring gorgeous texture. Perfect side dish with roast dinners, mid-week mains and our Tuscan salmon.
Perfect Christmas showstopper side: elegant on a platter, quick on the hob, and easily scaled for a crowd.
Serves: 4 Prep: 10 mins Cook: 8–10 mins
Why you’ll love them
- Fast, one-pan finish with restaurant crunch
- Works for “toasted almond green beans” or green beans with almond slivers
- Easy to make gluten-free (GF panko) or vegan (use dairy-free butter)
Ingredients
- 400g green beans, ends trimmed
- 1 tbsp olive oil
- 1 tbsp butter (or vegan butter)
- 1–2 garlic cloves, minced
- ¼ cup panko crumbs (about 15g)
- ⅓ cup sliced almonds / almond slivers (about 30g)
- 2 tsp lemon juice
- 1 tsp soy sauce (or tamari)
- Fine salt and black pepper
Equipment we used
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Method
- Cook the beans. Steam or blanch the green beans in well-salted water for 3–4 minutes until bright green and just tender. Drain well. (For extra colour, refresh in cold water, then pat dry.)
- Toast the crunch. Warm the olive oil and butter in a large pan over medium heat. Add the garlic, panko and almonds with a pinch of salt and pepper. Stir for 2–3 minutes until the crumbs are golden and the almonds lightly toasted—watch carefully so they don’t burn.
- Finish the beans. Tip the beans into the pan. Add the lemon juice and soy; toss for 1–2 minutes so everything is glossy and well coated. Taste and adjust seasoning. Serve immediately.
Variations & swaps
- Green beans with almond slivers: use slivered almonds instead of flakes for extra bite.
- Roasted almond green beans: roast the beans at 220°C (200°C fan) with olive oil and salt for 10–12 minutes, then toss through the toasted panko-almond mixture and finish with lemon.
- Chilli & Parmesan: add chilli flakes to the crumbs; finish with 2 tbsp finely grated Parmesan (or veggie hard cheese).
- Allergy-friendly: swap almonds for toasted pumpkin seeds; use GF panko and tamari.
Make-ahead & reheating
- Up to 24 hours ahead: trim beans. Toast the panko-almond mixture dry (no butter), cool and keep airtight.
- To serve: steam/blanch beans, then re-toast the crumb mix with butter and garlic; toss together and finish with lemon/soy.
- Leftovers: keep 2 days in the fridge; re-warm gently in a pan with a splash of water. The crumb will soften a little.
What to serve with
FAQs: Almond Green Beans
Can I use almond slivers instead of flaked almonds?
Yes. Green beans with almond slivers have extra bite. Toast the slivers with the panko for 2–3 minutes until lightly golden, then toss through the beans.
How do I keep the beans bright and crisp?
Blanch 3–4 minutes in well-salted water, refresh briefly in cold water, then pat dry. Finish quickly in the pan with the crumbs. Don’t cover the beans, and add lemon/soy at the end.
Can I make almond green beans ahead of time?
Yes—blanch the beans up to 24 hours ahead and chill. Toast the panko–almond mix 1–2 days ahead and store airtight. Re-warm the crumbs in butter/olive oil with garlic, then toss with the beans and lemon just before serving.
How do I make roasted almond green beans?
For roasted almond green beans, roast the beans at 220°C (200°C fan) with a little oil and salt for 10–12 minutes. Toast the panko–almond mixture separately in a pan, then combine and finish with lemon.
Gluten-free or vegan swaps?
Use GF panko (or crushed GF crackers) and tamari instead of soy sauce. For vegan, use dairy-free butter (or all olive oil).
Nut-free alternative?
Swap almonds for toasted pumpkin or sunflower seeds. Crispy fried shallots also add great texture.
Can I use frozen green beans?
Yes—thaw and pat very dry first. They cook faster and won’t be quite as crisp, so keep the pan hot and toss briefly with the crumb.
How much should I cook per person?
Allow about 100g beans per person. For 8 people, double the crumb so every serving gets plenty of crunch.
What mains do these go with?
They’re brilliant with Tuscan salmon, roast turkey, or steak.