Green Beans With Almond Butter Sauce

Simply steamed or sautéed green beans topped with toasted almonds are a classic Thanksgiving side, but this version takes the nuttiness to the next level. A mash-up of goma-ae (vegetables in a Japanese sesame seed dressing) and amandine (the French method sometimes spelled “almondine”), this green bean recipe has a creamy sauce that clings to the veg like no mere butter sauce ever could. The secret? Almond butter. The result is a speedy side dish that’s even great cold the next day (try it as a topping for a grain salad or a light lunch). It’s so easy, it may even become a regular in your weeknight dinner rotation.

To speed up the prep time, we skipped the blanch-and-drain, opting to steam the green beans (you can use the standard string bean variety or the slightly skinner haricots verts) in a large skillet until crisp-tender. If you’re planning to double the recipe, consider cooking the beans in batches to ensure even cooking and prevent mushy bottom beans and crunchy top ones.

The sauce is an even easier mix of almond butter, soy sauce, sugar, and vinegar. If you’re up for a little heat, a dash of crushed red pepper flakes or other chili flakes wouldn’t be unwelcome. You can whip together the dressing ahead of time; just make sure to reheat it slightly before tossing it with the warm green beans. If you’re looking for a single green bean side to serve this holiday season, this should be a top contender—you could even scatter some store-bought crispy shallots over the top in lieu of making a hulking green bean casserole, but only if grandma doesn’t mind.

Looking for more green bean recipes? These slow-roasted green beans with harissa are wonderfully hands-off, while this smashed green bean salad with lemon juice and sumac is incredibly make-ahead friendly and easy to cart along if you’re heading out for the holiday.