Green beans with hazelnuts
Discover a delightful side dish with our Green Beans and Hazelnuts recipe. A perfect blend of crunchy hazelnuts, tender green beans, savory butter, fresh scallions, and a hint of tangy vinegar. Easy to make and delicious to eat!
- 08 May 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 45 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 1.96g | 1% |
| Carbohydrates | |
| Carbohydrates 4.07g | 1% |
| Fiber 1.71g | 5% |
| Sugar 1.80g | 2% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.17g | 7% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 9mg | 2% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.03mg | 3% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 3.96mg | 4% |
| Vitamin E 1.57mg | 10% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 130mg | 4% |
| Selenium, Se 0.35ug | 1% |
| Sodium, Na 1.70mg | 0% |
| Zinc, Zn 0.32mg | 3% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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