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String Beans with Toasted Almonds and Lemon

Photo by David Loftus

Photo by David Loftus

Recipe by Julia Turshen from her new cookbook Now & Again. Enjoy 20% off of the book and free shipping with the code ‘Imperfect2018’!

A version of good old “green beans amandine,” these could not be simpler to prepare. You basically parboil the beans (which can be done on Tuesday, allowing you to cross one more thing off your list!) and then heat them in garlicky oil with some crunchy almonds and bright lemon juice. This trifecta takes regular old string beans from ordinary to memorable with very little effort. They are as good warm as they are at room temperature.


  • Kosher salt

  • 2 lb string beans, topped and tailed

  • ¼ c olive oil

  • 3 garlic cloves, minced

  • ½ c unsalted roasted almonds, roughly chopped

  • Finely grated zest and juice of 2 lemons


  1. Bring a large pot of water to a boil and salt it generously. Add the beans and cook, stirring, until they’re bright green and just tender, about 2 minutes. Drain the beans and set aside.

  2. Put the olive oil into the largest skillet you’ve got and set it over medium heat.

  3. Add the garlic and almonds and cook, stirring, until the garlic begins to sizzle, about 30 seconds.

  4. Add half of the green beans, sprinkle them with a large pinch of salt, and stir to combine with the garlicky olive oil and the almonds.

  5. Add the remaining green beans and season them with salt and give everything a good stir (this double seasoning helps to season the beans evenly, as there’s a large amount of food in the pan). Cook just until the beans are warmed through, about 1 minute.

  6. Stir in the lemon zest and juice and then transfer the beans to a serving platter. Scrape the almonds, which inevitably fall to the bottom of the skillet, over the top.

  7. Give the beans one final sprinkle of salt and serve warm or at room temperature.