This easy Garlic and Almond Green Beans recipe with tamari glaze is one of our favorite ways to enjoy green beans. It's a simple but elegant side dish that is ready in 15 minutes! Great for summertime, Thanksgiving, and holidays. (Gluten-free, oil-free.)
These classic almond garlic green beans are such an easy, flavorful side dish.
Green beans almondine a great choice for summertime, Thanksgiving, and holidays because they are just as tasty when served at room temperature.
You can quickly toss them together on the stove, then set aside while you assemble your other dishes.
Plus they come together in just 15 minutes! The salty, savory tamari sauce is a great pairing for the tender green beans, crunchy almonds, and flavorful garlic bits.
Ingredients for Almond Green Beans
For this recipe you will combine in a large skillet on the stove:
- Fresh green beans: You will need about 12 ounces of green beans. You can use regular garden green beans, French green beans, haricot vert, or even purple or yellow string beans. I love how they turn a beautiful bright green color after they steam for a few minutes (with perfect crunch!)
- Garlic cloves: You will need about two cloves garlic for this recipe. However feel free to adjust depending on how much you enjoy the flavor.
- Vegetable broth: Use low sodium broth if desired.
- Tamari: Or substitute soy sauce or coconut aminos. (Use either tamari or coconut aminos to keep this recipe gluten-free.)
- Sliced almonds or almond slivers: These are so tasty and add a good source of plant-based protein and fiber to the dish.
Make it spicy: Sprinkle red pepper flakes on top to taste before serving.
Other nuts: I like almonds best, but you could also try pecans, walnuts, pine nuts, or simply stir in some cashew parmesan instead.
Flavors and herbs: Add tomatoes, fresh parsley, a touch of freshly grated ginger, salt and black pepper to taste, mushrooms, or anything else that sounds good. If you're not a fan of tamari, feel free to squeeze fresh lemon juice instead at the end of cook time.
Richer flavor: For an even richer flavor, you can also include a tablespoon or so of vegan butter to the pan. I keep this recipe oil-free, but you could also add a drizzle of good quality extra-virgin olive oil as well.
Adding the Almonds
There are two options for when to add the almonds depending on your preference:
Fresh on top: Sprinkle the almonds on top right before serving to keep them raw and extra-crisp.
While cooking: You can also add the almonds straight to the pan (either with the garlic or tamari). This will allow them to heat and become lightly toasted almonds. Plus they will soak up some extra savory flavor from the pan juices.
Serving and Storing
Either serve this dish immediately while warm or at room temperature. Store leftovers in an airtight container in the refrigerator. We find they keep for about 2-3 days.
Almond Garlic Green Beans
- 12 oz. fresh green beans
- 2 cloves garlic
- 1/2 cup vegetable broth
- 1 1/2 Tbsp. tamari (or soy sauce)
- 1/4 cup sliced almonds (or almond slivers)
- Trim ends off green beans. Mince garlic.
- In a skillet over medium-high heat, add vegetable broth and bring to a light simmer.
- Once simmering, add green beans. Cover and let steam for about 3 minutes.
- Add minced garlic and stir with tongs to combine. Re-cover and let cook for 2-3 minutes.
- Reduce heat and add tamari. Stir well and cook for 1 more minute (or until desired tenderness).
- Taste and add more tamari or salt/pepper if desired.
- Transfer to a serving dish (be sure to include the tiny but flavorful garlic bits!)
- Sprinkle with almonds and serve.
Nutrition Per Serving (Estimate)
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