Simply steamed or sautéed green beans topped with toasted almonds are a classic Thanksgiving side, but this version takes the nuttiness to the next level. A mash-up of goma-ae (vegetables in a Japanese sesame seed dressing) and amandine (the French method sometimes spelled “almondine”), this green bean recipe has a creamy sauce that clings to the veg like no mere butter sauce ever could. The secret? Almond butter. The result is a speedy side dish that’s even great cold the next day (try it as a topping for a grain salad or a light lunch). It’s so easy, it may even become a regular in your weeknight dinner rotation.
To speed up the prep time, we skipped the blanch-and-drain, opting to steam the green beans (you can use the standard string bean variety or the slightly skinner haricots verts) in a large skillet until crisp-tender. If you’re planning to double the recipe, consider cooking the beans in batches to ensure even cooking and prevent mushy bottom beans and crunchy top ones.
4–6 servings
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Whisk ¼ cup unsalted smooth almond butter, 2 Tbsp. soy sauce, 1 Tbsp. sugar, 1 Tbsp. unseasoned rice vinegar or apple cider vinegar, and 1 Tbsp. water in a small bowl until combined and smooth. Set almond sauce aside.
Toast ¼ cup sliced almonds in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a small bowl and season with a pinch of kosher salt. Let cool.
Heat 1 Tbsp. vegetable oil in a large skillet with a lid over medium. Cook 3 garlic cloves, finely chopped, stirring constantly, until fragrant and golden, about 30 seconds. Add 1 lb. green beans, trimmed, and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook green beans, stirring often, until they’re starting to turn bright green, about 1 minute. Pour in ¼ cup water, cover skillet, and cook until green beans are bright green and crisp-tender, about 3 minutes. Uncover and continue to cook, stirring often, just until liquid is mostly evaporated, about 1 minute more. Transfer green beans to a medium bowl.
Stir reserved almond sauce if it has separated. Sauce should be the consistency of a thick vinaigrette; thin with up to 1 Tbsp. water if needed. Drizzle sauce over green beans and toss to coat.
Transfer green beans to a shallow bowl or platter and scatter toasted almonds over.
Do ahead: Almond sauce can be made 2 days ahead; cover and chill. Bring to room temperature before using.
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