Sautéed Spanish Green Beans with Almonds and Lemon

Spanish green beans are sautéed with garlic, toasted almonds, and lemon juice for a crisp, refreshing tapas dish. They’re light yet flavourful, perfect for pairing with chickpeas, potatoes, or mushrooms.

Course Main Course, Side Dish

Cuisine European, Mediterranean, Spanish

Diet Vegan, Vegetarian

Keyword almond beans, bean tapas, green beans, lemon beans, Spanish beans

Prep Time 10

Cook Time 6

Servings Servings

Calories 176

Author Spooning and Forking

Ingredients

400 g Green beans trimmed
3 tbsp Olive oil extra virgin
2 cloves Garlic thinly sliced
40 g Almonds blanched, roughly chopped
½ Lemon zest and juice
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

A large frying pan is heated with olive oil, and garlic slices are added, cooking gently until fragrant but not browned. Almonds are stirred in next, toasting for a minute until golden. Green beans are then added directly, tossed well, and cooked for 5–6 minutes until tender but still slightly crisp.
Just before serving, lemon zest and juice are stirred through, and the beans are seasoned generously with sea salt and black pepper. The dish should be served warm, straight from the pan, to keep the beans vibrant and the almonds crunchy.

Notes

Fresh green beans are essential. They should be firm and squeak when bent, never limp or leathery. Thinner beans cook faster and retain a better crunch, while thicker beans may require a brief blanch before sautéing. Trimming the ends neatly not only improves presentation but also ensures even cooking.

Almonds are best lightly toasted before being added, which draws out their natural oils and enhances their flavour. Lemon zest provides fragrance while the juice lifts the richness of olive oil. Spanish cuisine often balances robust garlic and oil with citrus, and this dish is no exception.

Nutrition