Green Beans with Hazelnuts
Instructions:
- Green beans are always popular at large holiday gettogethers. Here’s a special way to serve them: with a hint of lemon and lots of crunchy toasted nuts.
- 11â„2 teaspoons salt
- 2 pounds green beans, trimmed
- 2 tablespoons butter or margarine
- 1â„2 cup hazelnuts (filberts), toasted and skinned, chopped
- 1 teaspoon freshly grated lemon peel
- 1â„4 teaspoon ground black pepper
- In 12-inch skillet, heat 1 inch water and 1 teaspoon salt to boiling over high heat. Add green beans and heat to boiling. Cover and cook until tender-crisp, 6 to 8 minutes. Drain; wipe skillet dry with paper towels.
- In same skillet, melt butter over medium heat. Add hazelnuts and cook, stirring, until butter just begins to brown, about 3 minutes. Add green beans, lemon peel, remaining 1â„2 teaspoon salt, and pepper. Cook, stirring, until heated through, about 5 minutes. Makes 8 accompaniment servings.