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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.
More Great Recipes for Green Beans!
Green Beans with Almonds and Thyme Recipe
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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Green Beans with Almonds and Thyme
Making this for the first time for Thanksgiving. Can I make it 24 hours in advance?? Can’t wait to try it…it looks just like what I’m hoping to add to the table this year, but I’m short on time. Any advice would be appreciated!
Hi, Leah — Go ahead and boil then shock the green beans (through Step 2) and chop the thyme the day before. Then right before you want to serve it finish the dish (Step 3 and 4).
These green bean literally disappeared… even with the kids!
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I have made these for years. They’re fabulous!
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I’m so glad you like them Brian!
My husband goes not eat Green Beans, but I made this and he loved them, and so did I… Yummy.
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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!
Hi Linda, since they are made with butter, they should be served warm. If you want to serve them at room temp, I would make them with olive oil. Not as tasty as butter (of course) but at least you won’t have congealed butter on your beans.