Green Beans with Almonds and Thyme

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.

I made these tonight and really liked them. I used mostly olive oil with a little bit of butter for flavour. The Dijon complements the green beans really well, and I especially liked the toasted almonds.

Thanks for another great recipe!

I just tried this recipe tonight and WOW! Everyone loved these beans! My son does not even like green beans but he loved this recipe. The only thing I did differently was use a spicy dijon mustard. This is a keeper!!

Just thought I should comment to say I’ve been using this green bean recipe for quite awhile and now it is the only way I make green beans! So good for a side dish with any meal any time! We make these a lot when we grill chicken or steaks. Thank you so much!

So simple and elegant! Made these for a post-holiday gathering, I blanched the beans the night before to make it easier on myself…the vegetarian loved them and the meat and potato people asked for the recipe! :)

Every year I try a different green bean recipe and they always seem plain and not quite savory enough to blend with the rest of the offerings. None-the-less, my children (teenagers) insist they are essential (ie–don’t substitute Brussels sprouts!) I’d like to try this recipe this year but I am a little worried about the Dijon–can you reassure me it is not overpowering?

I don’t find the mustard overpowering at all. But if you think you might, I would recommend starting out with a smaller amount. ~Elise

Wonderful green bean recipe. I used to cook this one while I was living in Bankok :)

Can I use Spice brown mustard instead? I don’t have dijon mustard. But I really want to make this dish!

Sure, should work fine. ~Elise

I love how you compare green bean to labradors. So true!

I love this dish! Green beans and almonds is one of my favorites!

I was wondering, if I use a bag of frozen green beans can I omit the blanching. Don’t they do that prior to freezing them?

Good question. I think they do blanch before freezing. I usually cook fresh green beans (available most of the year here in California), so don’t know what to tell you about the frozen ones. ~Elise

I was in the process of making green beans tonight. I slowly sauteed garlic slivers in olive oil with red pepper flakes. After reading this recipe, I added the thyme, mustard and silvered
almonds. Great recipe.. the mustard gives a nice flavor to the beans.

I don’t have any mustard, can I still make this dish. Thank you!

Yes, though it won’t be as good. If you don’t have mustard, you might want to sprinkle the beans with a little vinegar when they are done. ~Elise

Thanks for this recipe! This, like all of the recipes I’ve tried from your site was wonderful.I made this last night and it was great. I did modify the recipe a bit. I cooked the butter until it was the slightest bit caramelized, used minced garlic and at the last minute, I threw in a little Pinot Grigio. I’ll definitely be making this again!

This recipe also works very well if you substitute olive oil for the butter. We love it, even the kids! Made them originally for Thanksgiving with the butter and they were a hit. Made them again later with the olive oil and no one even noticed the difference.

I made these green beans today for our Thanksgiving Feast and I loved them, what a different twist on them! I would use less butter the next time or even try and sub olive oil for the butter or do half and half. My kids didn’t eat the beans and neither did my husband (who eats no green beans period). Well, I think this is a keeper and so simple to make!