Recipe

Fine Beans

Tender green beans in a bright, tangy lemon Dijon glaze with garlicky butter and crisped almonds. Fancy enough for guests, easy enough for a Tuesday.

By Matt Campbell

•

4.8

A white serving bowl filled with glossy green beans tossed in a lemon Dijon butter sauce and topped with toasted sliced almonds on a wooden table

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Some side dishes quietly behave. These beans do not. This is my “fine beans” move for when you want a plate to look a little dressed up but still feel like something you could pull off in real life, with a real-life sink full of dishes nearby.

We’re talking crisp-tender green beans coated in a zesty, tangy lemon Dijon glaze that clings like it has somewhere to be. A little butter for luxury, a little garlic for backbone, and toasted almonds for that perfect, snacky crunch. It hits bright, savory, and just rich enough that people start asking what you put in them.

Fresh green beans piled on a cutting board next to a lemon, garlic cloves, and a small bowl of Dijon mustard

Why It Works

Fast flavor, no drama: Blanch to lock in that bright green, then toss in a quick pan glaze that takes about 2 minutes.
Balanced bite: Lemon and Dijon bring tang and lift, butter rounds it out, and a tiny bit of honey or sugar smooths the edges.
Restaurant texture at home: Crisp-tender beans plus toasted almonds means every bite has snap and crunch.
Easy to scale: Double it for a crowd. The method stays the same.

Pairs Well With

Storage Tips

Refrigerate: Store cooled beans in an airtight container for up to 4 days. The almonds will soften a bit, so if you can, store them separately and add at the end.

Reheat (best method): Warm in a skillet over medium heat with a small splash of water to loosen the glaze, about 2 to 4 minutes, just until heated through. Finish with a quick squeeze of lemon to brighten.

Microwave option: Heat in 30-second bursts, stirring in between. Add a tiny splash of water first so they do not overcook. Add almonds after reheating to keep them crunchy.

Freeze: Freezing works in a pinch, but the beans can go a little soft and the lemon-butter glaze may separate. If you must, freeze without almonds and refresh with extra lemon and a small pat of butter when reheating.

Common Questions

What are “fine beans” exactly?

Fine beans usually refers to haricots verts, the slimmer, more tender green beans often used in French cooking. Regular green beans work great here too. Just cook them a touch longer.

How do I keep green beans bright green?

Blanch in well-salted boiling water, then drain and either plunge into an ice bath or rinse under cold water. The quick cool-down helps set the color and stops carryover cooking.

Can I make these ahead for a holiday?

Yes. Blanch the beans up to 24 hours ahead, dry them well, and refrigerate. Toast the almonds ahead too. Right before serving, rewarm the beans in the pan glaze and top with almonds.

My sauce tastes too sharp. What should I do?

Add 1 more teaspoon butter or a small drizzle of honey, then taste again. If it is still too intense, a tablespoon of warm water helps mellow and smooth it.

Can I make this dairy-free?

Yep. Swap butter for a good olive oil or dairy-free butter. Keep the heat gentle so the mustard and lemon stay glossy, not aggressive.

Doubling the recipe for a crowd?

Go for it. Toast the almonds in batches so they brown evenly, and use the biggest pan you have so the beans gloss instead of steam.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for blanching
Large bowl (for ice bath, optional but recommended)
Colander
Large skillet or sauté pan
Microplane or fine grater (for lemon zest)
Chef’s knife and cutting board

I started making these when I wanted a side dish that looked like I had my life together, even when dinner was basically “whatever protein was on sale.” The first time I tossed green beans with lemon, Dijon, and butter, I did the very scientific test of eating them straight from the pan while pretending I was just tasting for seasoning. Suddenly, the beans were gone and I had to make another batch. Now it is my go-to for potlucks, weeknights, and any moment where a little tang and crunch feels like a win.

Fine Beans

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

1 lb haricots verts or green beans, trimmed
2 tbsp sliced almonds
2 tbsp unsalted butter
1 tbsp olive oil
2 garlic cloves, finely grated or minced
1 tsp Dijon mustard
1 lemon, zested and juiced (about 2 to 3 tbsp juice, depending on how juicy your lemon is)
1/2 to 1 tsp honey or sugar (optional, for balance)
1 to 2 tbsp water (as needed to loosen glaze)
1/2 tsp kosher salt, plus more for blanching water
1/4 tsp black pepper
Pinch red pepper flakes (optional)

Instructions

Blanch the beans. Bring a large pot of water to a boil and salt it generously (think “tastes like the sea”). Add the beans and cook until bright green and crisp-tender, about 2 to 4 minutes for haricots verts, 4 to 6 minutes for regular green beans, depending on thickness. Drain, then rinse under cold water or plunge into an ice bath to stop the cooking. Drain again and pat dry.
Toast the almonds. In a large skillet over medium heat, dry-toast the almonds until golden and fragrant, 2 to 3 minutes. Keep them moving so they do not burn. Transfer to a small bowl.
Build the glaze. In the same skillet, add butter and olive oil over medium-low heat. Add garlic and cook 30 seconds, just until fragrant. Stir in Dijon, lemon zest, lemon juice, salt, pepper, and red pepper flakes if using. If you want to round out the tang, add 1/2 teaspoon honey or sugar, then taste and adjust up to 1 teaspoon.
Gloss the beans. Add the beans to the skillet and toss until coated and warmed through, 1 to 2 minutes. If the glaze looks tight, add 1 to 2 tablespoons water, tossing until everything turns shiny and clingy.
Finish and serve. Taste and adjust with more salt, lemon, or a tiny bit of sweetness. Top with toasted almonds right before serving.

Green beans being tossed in a skillet with a glossy lemon Dijon sauce

Nutrition information is estimated.

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Fine Beans

Why It Works

Pairs Well With

Recommended

Chicken Piccata with Lemon Butter Sauce

Ultimate Roasted Chicken (Rich and Savory)

Rustic Salmon with Brown Butter Dijon Pan Sauce

Gourmet Rice Pilaf

Storage Tips

Common Questions

What are “fine beans” exactly?

How do I keep green beans bright green?

Can I make these ahead for a holiday?

My sauce tastes too sharp. What should I do?

Can I make this dairy-free?

Doubling the recipe for a crowd?

Fine Beans

Ingredients

Instructions