Skip to main content
Side

Green Bean Almondine

A side dish of green beans sautéed with almonds and butter, seasoned with salt and pepper.

From the Recipes Wiki (Fandom) · 4 ingredients
Jump to recipe ↓

Why it works: Green beans and almond share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 19 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Green Bean Almondine

Ingredients

Directions

Prepare

  1. Cook beans according to package directions until tender-crisp; drain well.

  2. Meanwhile, in a small saucepan, sauté almonds in butter over medium-low heat until nuts start to change color. Watch closely and stir frequently. Remove from heat as soon as you see that the nuts are changing color.

Finish and serve

  1. Stir almonds and butter into hot green beans; season to taste with salt and pepper.

Nutrition, whole recipe (rough)

146Calories
2 gProtein
12 gFat
8 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Bell Pepper1 medium (119g)31
Almond1 almond (1.2g)7
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Green beans + almondtop 7% of all pairs
    Smell alikestrong
    Cooked together19 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Green beans + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together369 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Almond + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,566 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Green beans + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together154 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green beans
Form the bulk of the dish, staying crisp-tender while carrying the buttery almonds.
Slivered almonds
Toast to a nutty aroma and add a crunchy, contrasting texture.
Butter
Carries fat and flavor, and browns along with the almonds for a rich, nutty taste.

The step that matters

Removing the almonds from heat. Nuts keep darkening from residual heat after the pan leaves the burner, so pulling them as soon as they begin to change color prevents bitter, burnt flavor.

Swap the green beans

How well each one fits the dish's main ingredients (almond, butter, pepper):

  1. Spinachfits better
  2. Capsicumfits better
  3. Broccolifits better
  4. Green beansthe original

Fit is the average pairing score against almond, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Eggplant CakesEggplant Cakes34 recipesEscalloped Tomatoes (Scalloped Tomatoes)Escalloped Tomatoes (Scalloped Tomatoes)25 recipesParsnip CroquettesParsnip Croquettes12 recipesOnion PuddingOnion Pudding9 recipes