Green Beans with Dried Cranberries and Hazelnuts
Crisp green beans tossed with toasted hazelnuts and ruby-red cranberries create a symphony of textures and colors. The nutty hazelnut oil and sweet-tart cranberries transform this simple side into something truly special for your holiday table.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
—
Total Time
30 min
Servings
6 servings
Ingredients
- 3/4 cuphazelnuts
- 12 cupswater
- 1 1/2 poundsgreen beans -- trimmed
- 3 tablespoonshazelnut oil
- 1/3 cupthinly sliced shallots
- 3/4 cupdried cranberries
- 1/2 teaspoonKosher salt
- 1/2 teaspoonblack pepper
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Toast hazelnuts in a 350º F oven on a baking sheet for or until skins split; turn the pan half-way through.
- 2
Transfer the nuts to a bowl and rub to remove skins. Chop the nuts coarsely.
- 3
Bring water to a boil in a large pan. Add beans. Cook until beans become bright green and crisp-tender, . Remove to a paper-towel-lined baking sheet and spread out to drain.
- 4
Heat oil in a large skillet over medium heat. Add the shallots. Cook the shallots for or until lightly browned. Add beans and stir-fry with shallots for . Add cranberries, hazelnuts, salt, and pepper.
Chef's Notes
Copyright: Chef Laura Bonicelli