By: Chef Laura Bonicelli
Green Beans with Dried Cranberries and Hazelnuts is a beautiful dish and festive addition to any holiday table. Buy your ingredients at your favorite Farmers Market!
About Green Beans with Dried Cranberries and Hazelnuts
Hazelnut oil may not be an ingredient you typically have in your cabinet, but, trust me, it’s worth tracking down for Green Beans with Dried Cranberries and Hazelnuts. The oil, and the hazelnuts themselves, are what sets this dish apart. Buy the hazelnut oil in small quantities and incorporate it into dressings, drizzle it on poultry and fish; you will love it! The hazelnuts add crunch, and their flavor works well with the dried cranberries.
There’s nothing worse than overcooked green beans; don’t over blanch the beans! Remember, you want to retain that beautiful green color, and you also want fresh green bean flavor. You certainly can blanch the green beans ahead of time and put the dish together right before serving it. It’s also fantastic at room temperature.
Another ingredient that sets Green Beans with Dried Cranberries apart is the caramelized shallot. Once caramelized, the shallots are oniony and sweet. I use them sparingly in this dish, but you’ll notice their distinctive presence. They are also just plain pretty because they are stringy and delicate. Beautiful!
Finally, let’s talk about dried cranberries. Most have added sugar, although that’s not necessary because most dried fruit is sweet. But dried cranberries are tart and sweet, making them a perfect choice for this dish.
They also add a bit of holiday color.
I have some more suggestions for you for holiday side dishes. Most of these are from the Holiday Survival Tool Kit Cookbook. I know most people say that holiday cooking is all about the sides. If that’s true, I hope you take a few of my suggestions!
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Need some more side dishes? Try these:
Warm Cauliflower Mint Salad with Cranberries and Feta
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Step by Step Instructions
Green Beans with Dried Cranberries and Hazelnuts
Ingredients
- 3/4 cup hazelnuts
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- 12 cups water
- 1 1/2 pounds green beans -- trimmed
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- 3 tablespoons hazelnut oil
- 1/3 cup thinly sliced shallots
- 3/4 cup dried cranberries
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Toast hazelnuts in a 350º F oven on a baking sheet for 15 minutes or until skins split; turn the pan half-way through.
- Transfer the nuts to a bowl and rub to remove skins. Chop the nuts coarsely.
- Bring water to a boil in a large pan. Add beans. Cook until beans become bright green and crisp-tender, 2 minutes. Remove to a paper-towel-lined baking sheet and spread out to drain.
- Heat oil in a large skillet over medium heat. Add the shallots. Cook the shallots for 5 minutes or until lightly browned. Add beans and stir-fry with shallots for 1-2 minutes. Add cranberries, hazelnuts, salt, and pepper.
Notes
Chef Laura Bonicelli
Nutrition
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