Green Beans With Dried Cranberries And Hazelnuts – a delicious recipe with hazelnuts, water, green beans, hazelnut oil, shallots, cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0.
2
Spread hazelnuts in a single layer on a baking sheet. Bake at 350u00b0 for 15 minutes or until the skins begin to split, turning once.
3
Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
4
Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry.
5
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts; cook 1 minute. Sprinkle with salt and pepper.
152
kcal
Calories
11
g
Fat
12
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup hazelnuts, ½ cups water, 1 1/2 pounds green beans, trimmed, 3 tablespoons hazelnut oil, and more.
Yes, Green Beans With Dried Cranberries And Hazelnuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
