Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Green Beans with Hazelnuts
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½ pound green beans, trimmed |
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1-tablespoon butter |
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1 shallot, sliced |
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¼ teaspoon coarse salt |
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1/8-teaspoon pepper |
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2 tablespoons toasted hazelnuts, coarsely chopped |
Bring salted water to a rolling boil. Add the beans and cook for 5-8 minutes or until crisp-tender. Transfer to a colander and drain well.
Melt the butter in a 10" skillet over medium heat. Add the shallot, salt, and pepper and cook for 4 minutes, stirring occasionally. Add the beans and hazelnuts and cook until heated through, stirring constantly.
NOTE: This is from the low carb cookbook and we really liked it. I did cook the beans a day ahead and refrigerated them until ready to use. I also toasted the hazelnuts a day ahead. (I am only able to find the nuts at Publix during the Christmas season, so I buy a few packages and keep them in my freezer to use as needed.) This is half the given recipe and is a perfect amount for us for one meal. I served it today with the spicy chicken and heirloom tomato salad.