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Green Bean Amandine

This elegant green bean amandine is a sophisticated vegetarian side dish that brings a modern twist to a French bistro classic. By combining fresh, vibrant green beans with a silky rosemary-infused cream sauce and a sharp white Cheddar topping, this recipe transforms a simple vegetable into a truly indulgent accompaniment. The addition of toasted almonds provides a wonderful textural contrast, ensuring every mouthful is as satisfying as it is flavourful.

Perfect for a Sunday roast or a festive dinner party, this versatile dish can be partially prepared in advance to save time in the kitchen. The sharp vinegar and savoury garlic balance the richness of the double cream, making it an excellent partner for roasted meats or a nut roast. It is a wholesome, comforting choice for anyone looking to elevate their vegetable repertoire with minimal effort.

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Ingredients for Green Bean Amandine

  • 1 tablespoon canola oil

  • 60ml sliced shallots

  • 2 cloves garlic, peeled and minced

  • 1.4kg green beans, trimmed

  • 120ml red-wine vinegar

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 120ml chicken stock or low-sodium chicken broth

  • 120ml double cream

  • 1 teaspoon coarsely chopped fresh rosemary

  • 2 tablespoons unsalted butter

  • 230g sliced almonds, lightly toasted

  • 150g freshly grated sharp or extra-sharp white Cheddar cheese

  • 1 (2 1/2- to 3-quart) baking dish

Preheat the oven to 191°C.

In a large sauté pan or wok over moderate heat, warm the oil. Add the shallots and sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.

Add the double cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.

Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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