Green Beans with Shallots and Hazelnuts

By LaLaCooks

Allison Fishman, Cooking Light

APRIL 2011

Ingredients

• 2 quarts water
• 1 tablespoon kosher salt
• 1 1/2 pounds green beans, trimmed and cut into 3-inch pieces
• 2 tablespoons olive oil
• 4 shallots, thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped hazelnuts, toasted

Preparation

Step 1

1. Combine 2 quarts water and 1 tablespoon salt in a large Dutch oven; bring to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

2. Heat olive oil in a large nonstick skillet over medium-high heat, swirling to coat. Add shallots, and sauté for 3 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and pepper; toss to coat. Cook for 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts.