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
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.
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.