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Green Beans with Hazelnuts

The hazelnuts add a wonderful flavor and crunch to this green-vegetable dish.

  • Servings: 4

Source: Everyday Food, November 2006


  • Coarse salt and ground pepper
  • 1/3 cup hazelnuts, skins removed, coarsely chopped
  • 1 1/4 pounds green beans, stem ends trimmed
  • 1 tablespoon butter


  1. Bring a large pan of salted water to a boil. In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl; set aside.

  2. Cook beans in boiling salted water until crisp-tender, 4 to 6 minutes; drain. Return to pan; toss with butter and half the hazelnuts. Season with salt and pepper. Transfer to a serving dish, and sprinkle with remaining hazelnuts.

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