Sautéed Green Beans with Almonds

Sautéed Green Beans with Almonds is one of the simplest ways to serve vegetables. And it only takes 20 minutes to make!

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So after my indulgent Sweet Potato Casserole recipe a few days ago, I thought I’d provide a healthier vegetable alternative. 

This green bean (aka string or snap beans) recipe is a great addition to almost any meal, like my Honey Barbecue Meatloaf (pictured below). But could easily be used as a healthy side dish for any holiday meal.

For years, I’ve used my steamer almost exclusively to cook vegetables. And about the only spices I would add was garlic and black pepper. And that was about it. 

Well, my husband and I could only eat steamed vegetables for so long . . . like anything, it got boring.  My kids also enjoy the variety, and will oftentimes open the green beans and just eat the seeds inside.

And other times they will just pick out the chopped-up almonds and devour them.

Dietitian’s Dish

Packed full of fiber and a good source of vitamins A and C, green beans are a great way to add variety to your weekly vegetables. And add almonds gives them another nutritional boost. They add additional vital nutrients including high levels of healthy fats (monounsaturated and polyunsaturated fats).

So an alternative way to cook vegetables, and just as healthy, is to sauté them (using a small amount of oil).  I use the wok-style pan you see below since it seems to work the best. That’s because of its large size and its less likely to burn the food. However, a regular skillet will work, just make sure to stir often so the vegetables do not burn.

How to Make This Green Beans With Almonds Recipe

To sauté green beans, first heat oil in the pan over medium heat, then add frozen green beans, roughly chopped almonds and seasoning.

I find that covering the pan helps cook the green beans a bit faster without burning them. It also keeps much of the water in the pan since I begin with frozen green beans. 

To help the extra water evaporate, remove the lid when the beans are almost fully cooked.  Just make sure to keep stirring them so the green beans don’t burn.

As you can see, this recipe is a super simple way to enjoy green beans and one that you can hope the entire family will enjoy.

I typically don’t plan meals by pairing them together with vegetables. I usually make or prep some veggies ahead of time, then make a few main dishes and serve one or two vegetables as sides. This way it gives my family options as to what they would like. I’ve learned over time to not stress much over what my kids are eating since, for the most part, I am offering nutritious options. And I do know that as they grow older, their taste buds change and they will eventually try more foods.

{Recipe and some images updated Feb. 2021.}

© 2014 Kristy Hegner