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Green Beans and Hazelnts

Green Beans with Dried Cranberries and Hazelnuts

© Chef Laura Bonicelli
This beautiful dish is a festive addition to any table.
4.50 from 2 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner, MM-Blue, Sides
Cuisine American, none
Servings 6
Calories 237 kcal

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

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 237kcalCarbohydrates: 23gProtein: 4gFat: 16gSaturated Fat: 1gSodium: 225mgPotassium: 347mgFiber: 5gSugar: 14gVitamin A: 782IUVitamin C: 15mgCalcium: 73mgIron: 2mg
Keyword dried cranberries, green beans, hazelnuts
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