Green Bean and Corn Almondine Recipe (2024)

Any tips for making this ahead of time to take to a dinner? Will it get mushy which would be the worse??

I think if you steamed the beans, then put it together last minute it would be fine. You can even heat it in the micro...

Refrigerate this, and add sliced cherry tomatoes. Colorful and delicious.

After you cook, you can refrigerate and serve room temperature. It is important to put the green beans in an ice bath as soon as you take it off the heat( before you combine with the other ingredients) This will preserve the bright green color.

Rather than using a separate baking sheet to toast the almonds, toast them in the dry skillet. When they are toasted to your taste, put them in a bowl and move on to heating the oil. I would rather wash a bowl than a baking sheet any day.

Parboil the bean for 3-4 minutes then plunge in an ice bath, dry and set them aside. Then skip straight to the corn/butter step when you are ready for dinner.

Love the recipe but added grated lemon and Parmesan cheese to the nuts.

Such a simple recipe, but so good. No need to toast the almonds; just used Trader Joe’s toasted sliced almonds. I didn’t have fresh thyme, but dried worked fine—and was an essential part of the yum factor. I used Romano beans; they’re my new favorite green beans.

Just made this and it was yummy. It was a test drive for a lighter Thanksgiving dish instead of green bean casserole so just made for myself. Didn't have almonds so used roasted salted pumpkin seeds. Good but will definitely use the almonds for Thanksgiving dinner.Because I have homemade sun dried tomatoes, may add for color contrast. Agree with the poster who said sliced cherry tomatoes would be good (when in season).Give it a try!

I jazzed this up a bit with cumin, red pepper flakes and lemon to amp up the flavor. Threw some shredded sundried tomatoes on for another hearty flavor. Man that butter sauce is tasty!

It was tasty and a welcome addition to the potluck I went to.

Family and guest's favorite Thanksgiving vegetable dish, and so easy to make.

Added diced butternut squash which made it kind of a "Three Sisters almondine" for Thanksgiving. Turned out great!

Delicious! Skipped the butter and used good EVOO. Didn’t have fresh thyme, substitute yes with dried thyme leaves and left them in. Also added coriander seeds with the garlic which added an extra depth of flavor. Will definitely make again.

I think this needed quite a lot of salt. Definitely no need to use unsalted butter.

Meh. Followed recipe with exception of using chicken broth instead of water. Would not mae again.

I made one change -- I used 1.5 tablespoons of white miso stirred with a teaspoon of olive oil instead of butter, for my sister who eats no dairy. Then, after the miso had been stirred through the beans and corn, I tasted for saltiness and adjusted for saltiness. We didn't miss the butter one bit. Don't salt before you add the miso, as it is quite salty itself.

Excellent. Easy to make and delicious to eat. Will make again and again.

Made some additions and served this as a main dish. Fried some bacon and then added some shrimp for the last few minutes and removed both to a plate. Drained some of the bacon grease from pan and proceeded with recipe. Near the end of the last step added chopped bacon and the shrimp to the pan and then added some halved grape tomatoes for the last minute. Served at room temperature.

can almonds be baked ahead of time

I jazzed this up a bit with cumin, red pepper flakes and lemon to amp up the flavor. Threw some shredded sundried tomatoes on for another hearty flavor. Man that butter sauce is tasty!

We get tired of endless corn and green beans from the garden by the end of the summer. Not any more, this was excellent! Cut back on fats by half , it still worked.

This is such a great marinade. We use it for chicken breasts and grill them. Excellent!

Such a simple recipe, but so good. No need to toast the almonds; just used Trader Joe’s toasted sliced almonds. I didn’t have fresh thyme, but dried worked fine—and was an essential part of the yum factor. I used Romano beans; they’re my new favorite green beans.

This was really fabulous. Both the texture and the tastes. I did add a few chives at the end since I had some sitting that were going to go bad. They added a nice little something.