Green Beans with Almonds and Thyme

EASY Green Beans, blanched then sautéed in butter with thyme and toasted almonds, SO GOOD! Perfect holiday side

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Photography Credit: Elise Bauer

Green beans are the labradors of the vegetable world, they just seem to get along with everyone! Which is why you will usually find some incarnation of green beans on a holiday dinner menu.

This simple preparation of green beans, with butter, thyme, and toasted almonds, comes from my friend Heidi in Carlisle Mass, and over the years has become one of my favorites.

Green Beans with Almonds and Thyme Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 8

Ingredients

  • 2 lbs of (fresh or frozen) green beans, trimmed
  • 1/4 cup (1/2 stick) butter
  • 1 Tbsp Dijon mustard
  • 1 teaspoon garlic salt
  • 2 Tbsp chopped fresh thyme
  • 1/3 cup slivered almonds, lightly toasted

Method

1 Boil the green beans: Cook the green beans in a large pot of boiling salted water (1 1/2 teaspoons of salt for every quart of water) until just crisp-tender, about 5 minutes.

2 Shock the green beans in ice water: Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.)

Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.

Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

3 Sauté beans with butter and thyme: Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter.

Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl.

4 Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

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Showing 4 of 27 Comments

  • Cathy Tomasiewicz

    My husband goes not eat Green Beans, but I made this and he loved them, and so did I… Yummy.

  • Linda

    I would like to make these for an open house but wondered how they are when they are no longer warm. They will be made about 3pm and will be out for several hours. I can put them in the microwave if needed, but just thought maybe someone made these for a potluck type event and tasted them when at room temp? Thanks!

  • Girl

    I have a real competition…his mom
    But he said these were the best green beans he’d ever had! Thanks for the recipe:)

  • Kelly Byerly

    Going to try this recipe for Christmas, but my husband insists that there is bacon in the green beans. Think I might try your recipe with some crumbled bacon.

  • Timothy

    This was scrumptious. I didn’t have garlic salt, so used powder+salt, and it was great. Oh, and I just nuked the beans, which is probably sacrilege, but Alton Brown said it would be OK. Next time I make roasted chicken, this is definitely going to be the side dish!

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