Green beans with hazelnuts
Green beans with hazelnuts is a flavorful side dish featuring crunchy hazelnuts and fresh green beans, enhanced by sautéed scallions and a touch of vinegar. The richness of butter complements the contrasting textures and tastes, making it a great accompaniment for various main courses.
Cook time 10 min
Prep time 10 min
Ingredients:
1/3 cup hazelnuts1/3 cup green beans
1 tbsp butter
1 cup scallions
1 tsp vinegar
Green beans with hazelnuts is a delightful and nutritious side dish that pairs well with a variety of main courses. This recipe offers a wonderful mix of crunchy hazelnuts, fresh green beans, and the aromatic flavor of scallions, all brought together with a hint of vinegar for balance. The addition of butter enhances the richness, making it a perfect addition to any meal.
Instructions:
- Begin by washing and trimming the green beans. If needed, cut them into bite-sized pieces.
- Chop the scallions into small pieces, separating the white and green parts.
- If the hazelnuts are whole, give them a rough chop for easier distribution.
- Place a dry skillet over medium heat. Once hot, add the hazelnuts.
- Toast the hazelnuts, stirring frequently, for about 3-5 minutes or until they are fragrant and lightly browned. Be careful not to burn them.
- Once toasted, remove the hazelnuts from the skillet and set them aside.
- In the same skillet, add the green beans with enough water to cover them and bring to a simmer.
- Cook the green beans for about 3-5 minutes or until they are tender yet still crisp.
- Drain the green beans and set them aside.
- Return the skillet to the stove and add the butter.
- Once the butter has melted and is bubbling, add the white parts of the scallions first, allowing them to cook for about 1-2 minutes or until they begin to soften.
- Then add the green parts of the scallions and sauté for another 1-2 minutes.
- Add the cooked green beans and toasted hazelnuts back into the skillet with the scallions.
- Drizzle the mixture with 1 teaspoon of vinegar.
- Toss everything together to combine, ensuring the green beans and hazelnuts are well-coated with the buttery scallion mixture.
- Transfer the green beans with hazelnuts to a serving dish.
- Serve immediately as a delightful side dish.
Green beans with hazelnuts is an easy-to-make, deliciously crisp, and buttery side dish that is sure to complement any meal. By following these tips, you'll create a vibrant and flavorful dish that brings out the best in each ingredient. Enjoy the nutty crunch of hazelnuts with the fresh, bright taste of green beans and scallions – it's a combination that's sure to become a favorite!
Green beans with hazelnuts FAQ:
Cook the green beans for about 3-5 minutes until they are tender yet still crisp. Be sure to keep an eye on them to avoid overcooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Yes, you can substitute hazelnuts with almonds, walnuts, or pecans. Adjust the toasting time as needed based on the type of nut used.
A medium-sized skillet works well for toasting the hazelnuts and cooking the green beans. Ensure it has enough space to combine all ingredients comfortably.
A mild vinegar like white wine vinegar or apple cider vinegar is recommended to complement the flavors without overpowering the dish.
Cooking Tips:
- Toast the hazelnuts in a dry skillet over medium heat until they become fragrant and lightly browned. This will enhance their flavor and add a nice crunch to the dish.
- Blanch the green beans before cooking them with the other ingredients. To blanch, cook the green beans in boiling water for about 2-3 minutes, then transfer them immediately to ice water. This will help retain their bright green color and crisp texture.
- Use fresh scallions for the best flavor. If fresh scallions are not available, you can substitute with green onions.
- Add the vinegar gradually and taste as you go. Depending on your preference, you might want a little less or more acidity in your dish.
- For a dairy-free alternative, you can replace the butter with olive oil.
Nutrition Facts
4 ServingsCalories 100kcal
Protein 1.96g
Carbohydrates 4.07g
Fiber 1.71g
Sugar 1.80g
Fat 9g
More recipes
Spinach and egg white omelet
A protein-packed spinach and egg white omelet, perfect for breakfast or lunch.
05 May 2026Chicken, roasted kale and potato salad
A vibrant salad with grilled chicken, roasted kale, and potatoes.
05 May 2026Sun-dried tomato and avocado stuffed burgers
Flavorful stuffed burgers with sun-dried tomatoes and avocado.
05 May 2026Dijon-cilantro tuna salad sandwich on whole grain bread
A nutritious Dijon-cilantro tuna salad sandwich on whole grain bread.
05 May 2026Chocolate-dipped strawberries
Elegant chocolate-dipped strawberries in three chocolate varieties.
05 May 2026