Green Bean Amandine
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
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.
In this article:
Video picks
Continue reading below
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
How to make Green Bean Amandine
Back to contentsPreheat 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

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.