Ingredients Jump to Instructions ↓

  1. 2/3 cup 97g / 3.4oz Hazelnuts - (abt 3 oz) - coarsely chopped Salt - to taste

  2. 1 1/2 lbs 681g / 24oz Slender green beans - trimmed

  3. 1/4 cup 49g / 1.7oz Butter - (1/2 stick) - room temperature

  4. 2 teaspoons 10ml Unseasoned rice vinegar Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place hazelnuts in small nonstick skillet. Stir over medium heat until lightly toasted, about 8 minutes. Sprinkle with salt and set aside. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.) Melt butter in same pot over medium-high heat. Add beans and vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with hazelnuts. This recipe yields 6 servings.


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