This recipe for green beans amandine has just the right amount of crunch in the veggies, while shallots, almonds, lemon and butter add tons of rich, savory flavor.
This simple and delicious side dish is incredibly versatile. It works with a ton of main courses, which is one of the reasons I find myself turning to it so often. I love preparing green beans in the sous vide because they’re fast and there’s never any concern with overcooking them. It’s a great “set it and forget it” preparation. Shallots, almonds, lemon and butter are a great compliment to the green beans.
How to Make Sous Vide Green Beans Amandine
Equipment and Tools
(I’ve included affiliate links to the exact brands I use)
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Sous vide magnets or weights (you can also use something like a spoon)
- Bag clip (if your water vessel has a lid, you might not need a bag clip)
- A skillet
The green beans will definitely float without something to weigh the bag down. I’m a big fan of sous vide magnets, but you don’t need specialty equipment. You can simply add something to the bag like a couple pieces of clean silverware.
Spread the green beans out so they’re taking up the entire bag (you won’t be able to get them in a single layer, which would be ideal).
Lower the bag into the water using the water displacement method, and cook for 10 minutes.
Immediately transfer to an ice bath after they’re done to halt the cooking process. 10 minutes should do the trick.
While the green beans are chilling, preparing the remaining ingredients. In a large skillet (I like using a flat-sided skillet, also known as a sautoir), melt the butter over medium heat, add the shallots and cook until translucent, then add the almonds.
Once the almonds are golden and fragrant, add the green beans and lemon juice, tossing to coat.
Plate up the green beans and serve!
More Sous Vide Recipes
Green Beans Amandine
- 1 pound green beans, preferably haricots verts
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1/4 cup slivered or sliced almonds
- 1 tablespoon fresh lemon juice
- Kosher salt and ground black pepper to taste
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 194°F (90°C).
- Place the green beans in a in a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Spread the green beans out in the bag so they’re as close to a single layer as possible (there likely won’t be enough room to actually create a single layer, which is ok). Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down. Alternately, you can also place something weighted inside the bottom of the bag.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 10 minutes, then use kitchen tongs to carefully remove the bag. Immediately transfer to an ice water bath and chill for 10 minutes to halt the cooking process.
- While the green beans are chilling, prepare the remaining ingredients. Heat a large skillet over medium heat, then add the butter. Once the butter starts to sizzle, add the shallots and cook until translucent. Add the almonds, stirring to combine with the shallots. Once the almonds are starting to brown, add the green beans to the skillet along with the lemon juice, tossing the ingredients together.
- Transfer to serving plates and enjoy immediately!