Green Beans with Hazelnuts

Name: Green Beans with Hazelnuts
Yield: serves 4
Ingredients: 1/3 cup hazelnuts, toasted to remove skins (see page 346), coarsely chopped; 1 1/4 pounds green beans, stem ends trimmed; Coarse salt and ground pepper; 1 tablespoon unsalted butter

December 22, 2011

Recipe information

Yield
serves 4

Ingredients

1/3 cup hazelnuts, toasted to remove skins (see page 346), coarsely chopped

1 1/4 pounds green beans, stem ends trimmed

Coarse salt and ground pepper

1 tablespoon unsalted butter

Preparation

Step 1
In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl to cool.
Step 2
Cook beans in a pot of 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.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 129
Step 5
Fat: 8.8g (2.3g Saturated Fat)
Step 6
Protein: 4g
Step 7
Carbohydrates: 11.7g
Step 8
Fiber: 5.7g

Everyday Food: Light

TagsGreen Bean Bean and Legume Vegetable Hazelnut Nut Side Dinner Gluten Free Vegetarian Quick Easy Weeknight Meals 5 Ingredients or Fewer 30 Minutes or Less Cookbooks

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