Easy 20-Minute Garlic Green Bean Almondine Recipe

The neighborhood potluck was in two hours and I’d completely forgotten. Everyone else would be bringing their signature dishes—Mary’s famous seven-layer dip, the Johnsons’ slow-cooked brisket that took all day, and Linda’s elaborate chocolate soufflé that she always bragged about. I had a bag of green beans in the fridge, some garlic that was starting to sprout, and half a bag of slivered almonds from Christmas baking I’d stashed in the freezer. Honestly, I almost just grabbed a bottle of wine and called it a day.

But then I remembered this simple French-inspired side dish my grandmother used to throw together when she needed something fancy in a hurry. She called it green bean almondine, though she pronounced it with her heavy Southern drawl so it came out “almond-een.” I had the ingredients, I had maybe twenty minutes, and I figured even if it flopped, at least I tried. So I grabbed the biggest skillet I owned, cranked up the heat, and started cooking with the kind of frantic energy that only a deadline can provide.

The sizzle when those green beans hit the hot butter and garlic was the first good sign. Then the almonds started to toast, filling my tiny kitchen with this warm, nutty aroma that honestly smelled way more impressive than the simple ingredients suggested. By the time I plated it, the beans were perfectly tender-crisp, the garlic was golden and fragrant, and the almonds had this gorgeous crunch. I tossed it in a bowl, ran out the door, and prayed nobody would notice it wasn’t some elaborate plan.

Here’s the thing—that simple green bean almondine disappeared before the brisket was even carved. People kept coming back for seconds, asking for the recipe, and I had to keep pretending it was some complicated family secret instead of a twenty-minute weeknight side dish I made in a panic. You know that feeling when you accidentally win at something you weren’t even trying for? That was this recipe for me. And now it’s the dish I make whenever I need something that looks and tastes like you spent hours on it—when really, you just had a bag of beans and a little bit of faith.

Why You’ll Love This Recipe

This isn’t just another green bean side dish. This is the one that makes people close their eyes after the first bite and ask what you did differently. Let me tell you why this recipe has earned a permanent spot in my weekly rotation and why it’ll do the same in yours.

• Quick & Easy: From fridge to table in under 20 minutes. No blanching, no complicated techniques, no waiting for water to boil. Just one skillet and a little bit of patience while the garlic works its magic.
• Simple Ingredients: You probably already have everything in your kitchen right now. Green beans, garlic, almonds, butter, olive oil, salt, pepper, and a squeeze of lemon. That’s it. No fancy grocery store trips required.
• Perfect for Any Occasion: Whether it’s a cozy Tuesday night dinner, a holiday feast, a potluck where you need to impress, or just a side dish that makes a simple chicken breast feel like a restaurant meal—this recipe delivers every single time.
• Crowd-Pleaser: I’ve served this to picky kids, vegetarian friends, meat-and-potatoes uncles, and health-conscious cousins. Everyone loves it. It’s the rare dish that crosses all dietary and preference boundaries without even trying.
• Unbelievably Delicious: The combination of nutty browned butter, crispy toasted almonds, and tender green beans is pure comfort food magic. It’s the kind of side dish that steals the show from the main course.

What makes this version different from every other green bean almondine recipe out there? It’s the technique. Most recipes have you blanch the beans first, then sauté them—which means extra dishes and more time. I skip that step entirely. By using high heat and a covered skillet, the beans steam in their own moisture while the garlic and almonds toast to perfection. The result is a green bean that’s tender but still has that satisfying snap, coated in a buttery garlic sauce that clings to every bite.

This recipe isn’t just good—it’s the kind that makes you want to find an excuse to make green beans every single night. It’s comfort food that’s quick enough for a weeknight but elegant enough for company. And honestly, after that potluck win, I don’t think I’ll ever make green beans any other way.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to create something far greater than the sum of their parts. Every ingredient has a job to do, and when they come together in that hot skillet, magic happens.

• Fresh Green Beans (1 pound / 450g): Look for bright, crisp beans that snap when you bend them. I prefer standard green beans, but haricots verts (the thin French variety) work beautifully too and cook even faster. Trim the stem ends but leave the pretty tails intact—they look nicer on the plate. If you’re using pre-trimmed beans from a bag, just give them a quick rinse and pat them dry.
• Garlic (4-5 cloves, thinly sliced): This is the star of the show, so don’t skimp. Fresh garlic is non-negotiable here—the pre-minced stuff in a jar will burn too quickly and won’t give you that sweet, fragrant flavor. Slice the garlic thinly rather than mincing it; thin slices toast beautifully without burning and distribute evenly throughout the dish.
• Unsalted Butter (3 tablespoons / 42g): Butter adds richness and helps the garlic and almonds toast to golden perfection. I use unsalted so I can control the salt level, but if you only have salted butter, just reduce the added salt by half. For a dairy-free version, use a high-quality vegan butter or good olive oil.
• Extra Virgin Olive Oil (1 tablespoon / 15ml): A little olive oil prevents the butter from burning too quickly and adds its own fruity notes to the dish. Don’t skip it—the combination of butter and oil is what gives this recipe its perfect texture and flavor.
• Slivered Almonds (1/3 cup / 40g): Toasted almonds add that signature crunch that makes green bean almondine so addictive. I prefer slivered almonds because they toast evenly and nestle nicely between the beans. Sliced almonds work too, but they’re thinner and can burn faster. Toasting them in the butter and garlic is what takes this dish from good to unforgettable.
• Fresh Lemon Juice (1 tablespoon / 15ml): A squeeze of lemon at the end brightens everything up and cuts through the richness of the butter. Use fresh lemon juice—the bottled stuff has a flat, bitter taste that can ruin the delicate balance of flavors here.
• Lemon Zest (1 teaspoon): This is my secret weapon. The zest adds intense lemon flavor without the acidity of the juice, giving the dish a fresh, bright finish that makes people wonder what you did. Zest the lemon before you juice it—it’s much easier that way.
• Salt and Black Pepper (to taste): I use flaky sea salt for finishing and kosher salt for cooking. Freshly cracked black pepper adds a subtle warmth that complements the garlic beautifully.
• Optional: Red Pepper Flakes (1/4 teaspoon): If you like a little heat, add a pinch of red pepper flakes along with the garlic. It doesn’t make the dish spicy—just gives it a warm, subtle kick that keeps you coming back for more.
• Optional: Fresh Parsley (2 tablespoons, chopped): A sprinkle of fresh parsley at the end adds color and a fresh herbal note. It’s purely for presentation, but honestly, we eat with our eyes first.

I recommend using organic green beans when possible—they tend to be more tender and flavorful. For the almonds, I’ve tried several brands and prefer Blue Diamond or Trader Joe’s slivered almonds for their consistent quality and even toasting. Store your almonds in the freezer if you don’t use them often; they stay fresh much longer and toast up beautifully straight from frozen.

Equipment Needed

One of the best things about this recipe is how little equipment it requires. You don’t need a fancy kitchen or specialized tools—just a few basics that you probably already own.

• Large Skillet or Frying Pan (12-inch / 30cm): A wide skillet gives the green beans room to cook evenly without steaming each other. I use a stainless steel or cast iron skillet for the best browning, but nonstick works fine too. Avoid crowding the pan—if your skillet is smaller, cook the beans in two batches.
• Sharp Knife and Cutting Board: For trimming the green beans and slicing the garlic. A sharp knife makes quick work of both tasks and prevents bruised, uneven cuts.
• Wooden Spoon or Silicone Spatula: For stirring the beans as they cook. A wooden spoon won’t scratch your pan and gives you good control over the ingredients.
• Measuring Spoons and Cups: For accurate measurements, especially for the almonds and lemon juice. I’ve been using the same set of stainless steel measuring spoons for years—they never rust and they’re easy to clean.
• Microplane or Fine Grater: For zesting the lemon. A microplane gives you fluffy, fragrant zest without the bitter white pith. If you don’t have one, a vegetable peeler can work—just be careful to avoid the white part.
• Lid or Cover for the Skillet: You’ll need this to steam the green beans for the first few minutes. If your skillet doesn’t have a lid, a large baking sheet or even a dinner plate placed on top works in a pinch.
• Serving Platter or Bowl: Something wide and shallow shows off those beautiful green beans best. I use a white ceramic platter—the contrast makes the green beans and toasted almonds really pop.

If you don’t have a large skillet, you can use a Dutch oven or even a wok. The key is having enough surface area for the beans to cook evenly. And if you’re missing a microplane, just use the small side of a box grater—it works almost as well. This is not a recipe that requires expensive equipment; it’s about technique and fresh ingredients.

Preparation Method

Let me walk you through this step by step. I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way that make all the difference. Trust me on the timing and the heat levels—they’re the secret to perfect green beans every single time.

1. Prepare the Green Beans (5 minutes): Rinse your green beans under cold water and pat them dry with a clean kitchen towel. Working in batches, line up a handful of beans and trim off the stem ends—just the tough little nub where they were attached to the vine. Leave the curly tails on; they look pretty and they’re perfectly edible. If you’re using very thick beans, you can cut them in half crosswise, but I prefer to leave them whole for that classic French look. (Pro tip: If you’re really short on time, many grocery stores sell pre-trimmed green beans in the produce section. They’re a little more expensive, but worth it on a busy night.)
2. Slice the Garlic and Zest the Lemon (3 minutes): Peel 4-5 cloves of garlic and slice them thinly. Don’t mince them—thin slices toast beautifully without burning, and they distribute evenly throughout the dish. Use a microplane to zest your lemon before you juice it, getting just the bright yellow part and stopping before the white pith. Set the zest aside for later; you’ll add it at the very end. Cut the lemon in half and set it aside for juicing.
3. Heat the Skillet (2 minutes): Place your largest skillet over medium-high heat and add 1 tablespoon of olive oil and 2 tablespoons of butter. Swirl the pan as the butter melts—the olive oil raises the smoke point of the butter, so it won’t burn as quickly. Once the butter is melted and starts to foam, you’re ready for the next step. The pan should be hot but not smoking; if you see wisps of smoke, reduce the heat slightly.
4. Toast the Almonds and Garlic (2-3 minutes): Add the slivered almonds to the hot butter and oil, stirring constantly with a wooden spoon. After about 30 seconds, add the sliced garlic. Keep stirring—the almonds can go from golden to burnt in seconds. You’re looking for the almonds to turn a light golden brown and the garlic to become fragrant and just barely starting to color at the edges. This happens fast, so don’t walk away. (I learned this the hard way when I burned an entire batch of almonds while answering a text message. The smell lingers for hours.)
5. Add the Green Beans (5-7 minutes): Carefully add the trimmed green beans to the skillet. They’ll sizzle loudly when they hit the hot pan—that’s a good sign. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together with your wooden spoon, making sure the beans are coated in the buttery garlic-almond mixture. Spread the beans in an even layer, then cover the skillet with a lid. Let them cook undisturbed for 3 minutes. The steam trapped under the lid will cook the beans through while the bottoms get nicely browned.
6. Uncover and Finish Cooking (2-3 minutes): Remove the lid and increase the heat to high. Toss the beans again, then let them cook uncovered for another 2-3 minutes, stirring occasionally. You want the beans to develop some charred spots and the liquid to evaporate, leaving behind a concentrated, buttery glaze. The beans should be tender-crisp—tender enough to bite through easily but still with a slight snap. If you prefer softer beans, cover them and cook for an additional 2 minutes.
7. Add the Lemon and Finish (1 minute): Remove the skillet from the heat. Squeeze the juice of half a lemon over the beans (about 1 tablespoon), then sprinkle with the reserved lemon zest. Toss everything one last time to combine. Taste a bean and adjust seasoning—add more salt, pepper, or lemon juice as needed. The lemon should brighten the dish without overpowering it; you want to taste the garlic and almonds first, with the lemon as a finishing note.
8. Serve Immediately (1 minute): Transfer the green beans to a serving platter or bowl. Sprinkle with the remaining tablespoon of butter (cut into small pieces) if you want extra richness. Garnish with fresh parsley and a pinch of flaky sea salt if you’re feeling fancy. Serve hot or at room temperature—these beans are delicious either way. And don’t forget to scrape every last toasted almond and garlic slice out of the skillet; those crispy bits are the best part.

Cooking Tips & Techniques

After making this recipe more times than I can count, I’ve collected a few hard-won lessons that’ll help you nail it on your first try. Some of these came from spectacular failures, and I’m sharing them so you don’t have to learn the hard way.

Don’t crowd the pan. This is the number one mistake people make with any sautéed vegetable. If you pile too many green beans into the skillet, they’ll steam instead of sauté, and you’ll end up with soggy, gray beans instead of vibrant, tender-crisp ones. If your skillet isn’t large enough, cook the beans in two batches. I know it takes an extra few minutes, but the texture difference is night and day.

Pat your beans dry. Wet beans create steam, and steam prevents browning. After rinsing your green beans, spread them out on a clean kitchen towel and pat them thoroughly dry. This small step makes a huge difference in the final texture. I learned this after wondering why my beans always turned out watery and pale—now I never skip this step.

Watch the garlic like a hawk. Garlic goes from fragrant to burnt in about 15 seconds. When you add it to the hot butter and almonds, keep stirring and don’t look away. If you see the garlic turning dark brown, remove the pan from the heat immediately. Burnt garlic tastes bitter and will ruin the entire dish. When in doubt, pull the pan off the heat a little early—the residual heat will continue to cook the garlic.

Use the lid strategically. The covered cooking time is what makes this recipe so quick and foolproof. The steam trapped under the lid cooks the beans through without requiring a separate blanching step. But don’t leave the lid on too long, or the beans will lose their vibrant green color and become mushy. Three minutes is the sweet spot for tender-crisp beans.

Toast almonds in butter, not oil. Toasting almonds in butter gives them a richer, more complex flavor than toasting them in oil alone. The milk solids in the butter brown and create nutty notes that complement the almonds perfectly. Just keep the heat at medium-high and stir constantly—butter burns faster than oil, so you need to stay vigilant.

Season in layers. Don’t wait until the end to add all your salt. Season the beans when you first add them to the pan, then taste and adjust at the end. Layering the seasoning ensures every bite is perfectly seasoned, not just the ones on top. I add about half the salt at the beginning and the rest at the end, after the lemon juice goes in.

Multitask smartly. While the green beans are covered and steaming, use those 3 minutes to zest and juice your lemon, chop your parsley if using, and set out your serving dish. This recipe comes together fast, so having everything ready before you start cooking makes the process smooth and stress-free.

One more thing—don’t be afraid of high heat. This recipe works because of the contrast between the high-heat sear and the gentle steam. If you’re nervous about burning, use medium-high instead of high, and keep a close eye on things. But honestly, a little char on those green beans is a good thing. It adds smoky flavor and makes the dish look rustic and beautiful.

Variations & Adaptations

One of the best things about this recipe is how easily it adapts to different tastes, dietary needs, and what you have on hand. Here are some of my favorite variations that I’ve tested and loved.

Bacon Lover’s Almondine: Cook 4 slices of chopped bacon in the skillet before adding the butter and oil. Remove the crispy bacon bits and set them aside, then proceed with the recipe using the rendered bacon fat instead of olive oil. Sprinkle the bacon bits over the finished dish along with the almonds. The smoky, salty bacon pairs beautifully with the garlic and lemon. This version disappears fastest at every potluck I’ve brought it to.

Vegan and Dairy-Free Version: Replace the butter with a high-quality vegan butter or use all olive oil (about 3 tablespoons total). The flavor will be slightly different—more Mediterranean, less rich—but still absolutely delicious. I’ve used Miyoko’s European Style Cultured Vegan Butter with great results; it browns nicely and adds that buttery flavor without any dairy.

Spicy Szechuan Twist: Add 1 teaspoon of Szechuan peppercorns along with the garlic, and finish with a drizzle of chili oil instead of lemon juice. The numbing heat of the Szechuan peppercorns combined with the crunchy almonds creates an addictive flavor profile that’s completely different from the classic version but equally delicious. I discovered this variation when I ran out of lemons and had to improvise—now I make it intentionally.

Low-Carb and Keto-Friendly: This recipe is already naturally low in carbs, but you can make it even more keto-friendly by increasing the almond content. Add an extra 1/4 cup of slivered almonds for more healthy fats and crunch. The almonds add fiber and protein while keeping the carb count low. I serve this alongside grilled salmon or roasted chicken for a perfect keto meal.

Seasonal Variations: In spring, add 1/2 cup of fresh peas along with the green beans for a pop of sweetness and color. In summer, toss in some cherry tomatoes during the last 2 minutes of cooking—they’ll burst and create a light sauce. In fall, swap the almonds for toasted pecans and add a pinch of nutmeg. Each season brings its own twist to this adaptable recipe.

Gluten-Free Note: This recipe is naturally gluten-free as written. Just double-check that your almonds are processed in a gluten-free facility if you’re cooking for someone with celiac disease. Most major brands are clearly labeled.

My personal favorite variation? The one with crispy shallots. Thinly slice 2 shallots and fry them in the butter until golden and crispy before adding the almonds. Remove them from the pan and sprinkle them over the finished dish. The crispy shallots add another layer of texture and sweetness that makes this dish feel incredibly luxurious. I make this version for holiday dinners, and it always gets rave reviews.

Serving & Storage Suggestions

This green bean almondine is incredibly versatile when it comes to serving. Here’s how to make it shine no matter the occasion.

Serving Temperature: These green beans are best served hot, right out of the skillet, when the butter is still glossy and the almonds are at their crispiest. But they’re also surprisingly good at room temperature—the flavors actually meld and deepen as they cool. I’ve served them at room temperature for brunch buffets and potlucks, and they hold up beautifully for up to 2 hours. If you’re serving them for a formal dinner, transfer them to a warmed serving platter to keep them hot longer.

Presentation Tips: Arrange the green beans in a single layer on a wide, shallow platter rather than piling them in a bowl. This shows off the beautiful char marks and lets the toasted almonds and garlic slices shine. Sprinkle the lemon zest and any garnishes over the top just before serving. A final pinch of flaky sea salt adds visual appeal and a burst of salinity with each bite.

Perfect Pairings: This side dish complements almost any main course. It’s beautiful alongside roasted chicken, grilled steak, pan-seared salmon, or pork chops. For vegetarian meals, serve it with quinoa pilaf, lentil loaf, or stuffed portobello mushrooms. It also pairs wonderfully with holiday mains like roast turkey, glazed ham, or prime rib. For a complete meal, add some crusty bread to soak up the buttery garlic sauce left in the bottom of the platter.

Beverage Pairings: A crisp Sauvignon Blanc or unoaked Chardonnay complements the lemon and garlic beautifully. For red wine drinkers, a light Pinot Noir works well. If you’re serving these with a holiday meal, a sparkling wine or dry rosé is a lovely choice. For non-alcoholic options, sparkling water with lemon or a crisp iced tea pairs nicely.

Storage Instructions: Leftover green beans can be stored in an airtight container in the refrigerator for up to 3 days. The texture will soften slightly, but the flavor will still be delicious. To reheat, spread the beans on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes, or sauté them briefly in a hot skillet with a splash of water. Avoid microwaving them—it makes the beans mushy and the almonds soggy.

Freezing Notes: I don’t recommend freezing this dish after cooking. The texture of the green beans and almonds will suffer significantly. However, you can freeze fresh green beans and make this recipe from frozen. Just add 2-3 minutes to the covered cooking time and skip the thawing step entirely. The beans will release more water, so you may need to cook them uncovered a little longer to evaporate the excess liquid.

Make-Ahead Tips: While this recipe is so quick that make-ahead isn’t really necessary, you can prep the ingredients in advance. Trim the green beans, slice the garlic, zest and juice the lemon, and measure the almonds up to 2 days ahead. Store everything separately in the refrigerator, then cook the dish just before serving. This makes it perfect for busy holiday cooking when every minute counts.

One more tip from experience—if you’re bringing this to a potluck or gathering, cook the beans until they’re just barely tender, then plunge them into an ice bath to stop the cooking. Pat them dry, then finish them in the hot butter and almonds just before serving. This two-step method ensures perfectly crisp-tender beans even if you’re cooking ahead of time.

Nutritional Information & Benefits

This green bean almondine isn’t just delicious—it’s packed with nutrients that make it a smart choice for any meal. Here’s what you’re getting in each serving.

Estimated Nutritional Values (per serving, serves 4): Calories: 185, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 310mg, Total Carbohydrates: 12g, Dietary Fiber: 5g, Sugars: 4g, Protein: 5g, Vitamin A: 15% DV, Vitamin C: 30% DV, Calcium: 8% DV, Iron: 10% DV.

Health Benefits of Key Ingredients: Green beans are an excellent source of vitamin C, vitamin K, and fiber. They support immune health, bone health, and digestive health. The almonds add healthy monounsaturated fats, vitamin E, and magnesium, which are great for heart health and skin health. Garlic is known for its immune-boosting and anti-inflammatory properties, and the lemon juice provides a hefty dose of vitamin C. Together, these ingredients create a dish that’s as good for your body as it is for your taste buds.

Dietary Considerations: This recipe is naturally gluten-free, low-carb, and vegetarian. It can easily be made vegan by substituting the butter with vegan butter or olive oil. It’s also nut-free if you omit the almonds (though it won’t be almondine anymore—try toasted pumpkin seeds instead). For a lower-sodium version, reduce the added salt and use unsalted butter.

Potential Allergens: This recipe contains dairy (butter) and tree nuts (almonds). If you’re cooking for someone with allergies, the dairy can be replaced with vegan butter or olive oil, and the almonds can be replaced with sunflower seeds or pumpkin seeds for a nut-free version.

My Wellness Perspective: I love that this recipe proves healthy eating doesn’t have to be boring or complicated. It’s whole foods, simply prepared, with ingredients that nourish your body and soul. When I’m trying to eat more vegetables, this is the recipe I turn to because it makes me actually crave green beans. And that’s the secret to healthy eating—finding dishes that are so delicious you don’t feel like you’re sacrificing anything.

Conclusion

This garlic green bean almondine has become my go-to recipe for so many reasons. It’s quick enough for a frantic weeknight, elegant enough for a holiday table, and simple enough that I can make it from memory without even looking at a recipe. The first time I made it, I was just trying to survive a potluck with whatever I had in my fridge. Now, it’s the dish I’m known for—the one people request for family dinners and ask me to bring to every gathering.

What I love most about this recipe is how it proves that you don’t need complicated techniques or exotic ingredients to create something truly special. Just a handful of humble ingredients, a hot skillet, and a little bit of attention can transform ordinary green beans into something that tastes like you spent hours in the kitchen. It’s comfort food at its finest—warm, nourishing, and deeply satisfying.

I’d love to hear how this recipe turns out for you! Did you try any of the variations? Did you add your own twist? Drop a comment below and let me know—your feedback helps other readers discover new ways to make this dish their own. And if you loved it as much as I do, please share this recipe with someone who needs a little comfort food in their life. Trust me, they’ll thank you for it.

Now go grab that skillet and make some magic. Your green beans are waiting.

Frequently Asked Questions

Can I use frozen green beans instead of fresh?

Yes, you can absolutely use frozen green beans. Don’t thaw them first—add them directly to the skillet frozen. You’ll need to increase the covered cooking time by about 3-4 minutes to account for the extra moisture. The beans will be slightly softer than fresh, but the flavor will still be delicious. Just be sure to pat them dry with a paper towel before adding them to the pan to minimize excess water.

How do I keep the almonds from burning?

The key is constant stirring and watching the heat. Keep the flame at medium-high and stir the almonds every few seconds. The moment they start to turn golden, add the green beans immediately—the moisture from the beans will stop the toasting process. If you see the almonds getting too dark too quickly, remove the pan from the heat for a few seconds to cool it down before continuing.

Can I make this recipe nut-free?

Absolutely! The almonds are traditional in green bean almondine, but you can replace them with toasted pumpkin seeds (pepitas), sunflower seeds, or even crispy fried shallots. Each substitution brings its own unique texture and flavor. Toasted pumpkin seeds add a lovely green color and earthy flavor that pairs beautifully with the garlic and lemon.

Why are my green beans turning out soggy?

Soggy green beans usually result from one of two issues: overcrowding the pan or not drying the beans thoroughly before cooking. Make sure your skillet is large enough that the beans have room to brown rather than steam. Also, pat your beans completely dry after washing them. If you’re still having trouble, try cooking the beans uncovered for the entire time—the steam from the lid can make them soft if left on too long.

Can I double this recipe for a crowd?

Yes, but I recommend cooking it in batches rather than doubling everything in one pan. A crowded pan will steam the beans instead of sautéing them, resulting in a less flavorful dish. Cook one batch, transfer it to a serving platter, and keep it warm in a low oven (200°F / 95°C) while you cook the second batch. The extra few minutes are worth it for perfectly cooked beans.

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