Green Beans with Dried Cranberries & Hazelnuts

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 2/3

    cup hazelnuts

  • 12

    cups water

  • 1 1/2

    pounds green beans, trimmed

  • 3

    tablespoons hazelnut oil

  • 1/3

    cup thinly sliced shallots

  • 2/3

    cup dried cranberries

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

Directions

1. Preheat oven to 350°. 2. Spread hazelnuts in a single layer on a baking sheet. Bake at 350° for 15 minutes or until the skins begin to split, turning once. 3. Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts. 4. Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry. 5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts; cook 1 minute. Sprinkle with salt and pepper.

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