These easy make-ahead green beans are perfect for the holidays! Who has time for elaborate side dishes? Simple, flavorful green beans are a must on your Thanksgiving table. Garlic bread crumbs and sliced almonds add great texture and flavor. Originally published March 30, 2017.
Table of Contents
- Ingredients for make-ahead green beans
- How to cook green beans
- How to store make-ahead green beans
- Can you freeze green beans?
- What to serve these garlic green beans with
- Make ahead green beans frequently asked questions
- More veggie sides
- Make Ahead Green Beans with Garlic Bread Crumbs and Almonds Recipe
Sometimes the everyday moments are the ones you remember most. My family and I joke about little things—like mistaking a speck of lint for a bug—and that sense of humor makes holiday meals even better. These green beans are one of those reliable dishes I turn to when I want something fresh, quick, and crowd-pleasing.
I try to stay active and healthy, and having simple, make-ahead sides helps keep meals sensible without sacrificing flavor. These green beans can be prepped ahead so you can focus on the main course and still serve something that looks and tastes fresh.
A note about balance: the beans are light and healthy, and the buttery toasted crumbs are indulgent in a small, satisfying way. That combination makes this dish special without feeling fussy.
Family traditions matter—small heirlooms, saved dresses, and favorite recipes. This green bean recipe has become one of those go-to dishes for holidays and weeknight dinners alike.
Ingredients for make-ahead green beans
These green beans are bright, vibrant, and easy to prepare ahead. Tarragon gives a subtle, slightly anise-like flavor that feels a bit elevated; if you can’t find tarragon, substitute another fresh herb such as parsley or thyme. Below is a quick shopping list; full quantities and instructions are in the recipe card.
- green beans
- salt
- garlic
- fresh tarragon (or other herb)
- sliced almonds
- panko breadcrumbs
- pepper
- butter
How to cook green beans
These green beans with breadcrumbs are easy and flavorful. The key to make-ahead success is blanching: cook the beans briefly, shock them in ice water, and refrigerate. Finish with a quick butter sauce and toasted almonds and breadcrumbs right before serving so the crunch stays fresh.
Trim the ends, then boil the beans in well-salted water. For make-ahead: boil 3–4 minutes until crisp-tender, then transfer to an ice bath to stop cooking. Drain, dry thoroughly, and store wrapped in dry paper towels inside an airtight container for up to 2 days.
If you’re cooking fresh to serve immediately, boil 5–6 minutes until crisp-tender, drain, season with salt and pepper, and keep warm until ready to finish with the almond-breadcrumb topping.
To make the topping, toast the sliced almonds in a dry skillet, add panko and toast until golden, then remove from heat before stirring in minced garlic and chopped tarragon. Finish by melting butter in the skillet, adding the almond-breadcrumb mixture, and tossing with the hot green beans. Watch the crumbs closely while toasting—they can brown quickly.
Fresh tarragon is lovely here but optional—substitute another fresh herb if needed. The result is a bright vegetable with a crunchy, buttery topping.
Toast the crumbs until fragrant and golden, then assemble and serve immediately for the best texture.
How to store make-ahead green beans
Blanch the beans for 2–4 minutes, shock them in ice water, dry them well, and store in an airtight container in the refrigerator. Properly stored, blanched green beans remain crisp and green for up to 5 days. Keep the toasted breadcrumbs and almonds separate until just before serving.
Can you freeze green beans?
Yes. Blanch for 2–3 minutes, chill in ice water, drain and dry. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 8 months. When ready, sauté or steam them straight from frozen and finish with the toasted almond-breadcrumb topping.
What to serve these garlic green beans with
These beans pair well with many holiday mains—ham, roast leg of lamb, turkey, or a simply seared steak. They also complement traditional Thanksgiving sides such as mashed potatoes, stuffing, and cranberry sauce. Because they are quick to finish, they’re a great option when you need a bright, green side that looks plated and tastes special.
Make ahead green beans frequently asked questions
Yes. Green beans are high in vitamins, fiber, and minerals, and garlic adds flavor and potential immune support. This recipe balances healthy vegetables with a small amount of butter and breadcrumbs for texture and taste.
Garlic is a classic choice because it enhances the beans’ natural sweetness. Bright flavors like lemon, fresh herbs, or a sprinkle of toasted nuts add complementary brightness and crunch. Butter or olive oil rounds out the flavor.
More veggie sides
Lemon Green Beans with Feta and Fried Pecans — a briny, crunchy option.
Balsamic Browned Butter Asparagus — rich and tangy.
Roasted Garlic Green Beans with Fried Sourdough — hearty and toasty.
Broccoli with Feta and Fried Almonds — a favorite way to serve broccoli.
Roasted Brussels Sprouts and Sweet Potatoes — another great holiday side.
Peas with Bacon and Caramelized Onions — a family-friendly classic.
If you try this recipe, tag your photo on Instagram so others can see how it turned out!
Make Ahead Green Beans with Garlic Bread Crumbs and Almonds
Ingredients
- 1 pound green beans, ends trimmed
- 2 teaspoons salt for the boiling water
- water and ice
- 2 cloves garlic, minced
- 2–3 teaspoons fresh tarragon, minced (or substitute)
- 1/4 cup sliced almonds
- 1/3 cup panko breadcrumbs
- 1/4 teaspoon salt, or more to taste
- pepper to taste
- 1/4 cup butter (1/2 stick)
Instructions
- Bring a large pot of water to a rolling boil and add 2 teaspoons salt.
- Wash and trim the green beans. Add to the boiling water and cover.
- For make-ahead: boil 3–4 minutes until crisp-tender, then immediately transfer to a bowl of ice water. When cooled, drain, pat dry, wrap in dry paper towels, and store in an airtight container in the refrigerator for up to 2 days.
- To serve immediately: boil 5–6 minutes until crisp-tender, drain, season with salt and pepper, and keep warm.
- Mince the garlic and chop the tarragon; set aside.
- In a large dry skillet, toast the sliced almonds over medium heat for about 1 minute. Add the panko and stir until golden and fragrant, about 1 more minute. Remove from heat.
- Transfer the almond and breadcrumb mixture to a bowl and stir in garlic, tarragon, 1/4 teaspoon salt, and pepper.
- To reheat refrigerated beans: add 1/4 cup water and the cold beans to the skillet and stir over high heat until hot. Drain any excess liquid and season to taste.
- Melt 1/4 cup butter in the skillet over medium-high heat, return the almond-breadcrumb mixture to the pan, stir until fragrant, about 1–2 minutes, then toss with the green beans.
- Top with any remaining crumbs and serve immediately.
Notes
You can toast the almonds and breadcrumbs up to 2 days ahead, but add the garlic and herbs only when serving.
If you don’t like tarragon, substitute any fresh herb.
Recipe adapted from Cook’s Illustrated.
Nutrition
Serving: 1 serving | Calories: 177 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 8 g | Fiber: 3 g | Sugar: 3 g | Vitamin A: 966 IU | Vitamin C: 11 mg | Calcium: 70 mg | Iron: 2 mg