Green beans with almonds is a traditional combination I return to again and again. Here I created a satisfying but simple version with a rich almond butter sauce.
This easy vegetable side dish is ready in less than 15 minutes. You just steam green beans and mix the nut butter sauce ingredients in a bowl. Then toss the beans with the sauce and top with blanched almonds for a unique take on the French haricots verts amandine. (Oui, that’s green beans with almonds).
But why be traditional? Instead of nutty green beans, try this sauce with steamed broccoli or cauliflower. I also love it on tofu, with the miso and soy sauce giving it a more Asian flavor profile. Additionally, you can swap the almond butter with a different nut butter (walnut or pecan, perhaps), or even a seed like sunflower.
- 2 lb fresh green beans, trimmed
- ½ t fresh ginger, peeled and grated
- 1 garlic clove, grated
- ⅓ c almond butter
- 1 T white miso
- 1 T soy sauce
- ½ t agave nectar
- ½ c warm water
- ¼ c blanched toasted almonds for garnish (optional)
- Steam green beans until bright green but still crispy, about 5 minutes. Transfer to a large bowl.
- In a medium bowl bowl, combine ginger, garlic, almond butter, miso, soy sauce and agave nectar. Stir to combine. Add warm water and whisk until blended. Add half the sauce to the warm green beans, and toss to combine. Gradually add more of the sauce until desired sauciness is reached. Top with almonds, if you like.