- 2/3 cup hazelnuts (about 3 ounces), coarsely chopped
- 1 1/2 pounds slender green beans, trimmed
- 1/4 cup (1/2 stick) butter, room temperature
- 2 teaspoons unseasoned rice vinegar
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. DO AHEAD 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.
Green Bean and Hazelnut Salad
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
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Crispy, super vibrant, and good for you, green beans have got it all going on. That's why we're sharing 20 of our favorite green bean side dish recipes to serve alongside your main course tonight. Whether it's a quick and casual weeknight dinner or a festive holiday feasts, these sides will complete any meal.
There are a number of different ways to prepare green beans, including simple cooking methods such as steaming, blanching, or microwaving. The goal when preparing green beans is never to overdo it&mdashcook until they're just tender on the inside but still have a snappy, crunchy bite. Overcooking them will also cause them to lose their beautiful bright green color, which would be a complete tragedy.
Once cooked, there are so many ways to dress up green beans. For the most understated side dish, season them with just salt, pepper, and a touch of lemon zest. We also like to turn the heat up with chile peppers, spicy mustard, and warm, aromatic spices.
If you're in the mood for an all-time classic, you'll be delighted to know that we have two tasty recipes for green bean casserole. One version is about as timeless as it gets with an indulgent addition of bacon. Chopped, crispy strips of everyone's favorite pork product are both tossed with the green bean mixture and sprinkled on top as a garnish. We also have an even more autumnal recipe that calls chestnuts, homemade buttery breadcrumbs, and plenty of fresh herbs. Both recipes are totally delicious that it would be impossible to pick a favorite, so go ahead and try them both.
If you're ready to fall in love with green beans all over again, make some of these fabulous side dish recipes to pair with dinner this week.
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Charred Green Beans with Hazelnuts and Serrano Chile
These green beans from chef Matt Molina pack so many layers of textures and flavors. The green beans get seared hard in a skillet, giving them a deep smoky taste in minutes. The whole batch is good enough to eat just like that, but they’re even better with other goodies that add spicy heat, onion-y freshness and nutty crunch. The Frenchie dressing ties all those elements together and makes any salad better, so we’re giving you a bigger batch of that recipe to keep in the fridge for instant restaurant-worthy weeknight meals.
If you’re using different varieties of beans, divide them among different bowls and divide the oil and salt among the bowls. (You can use just one large bowl if you’re using only one varietal.) Toss the beans with the oil and salt until evenly coated. Heat a griddle or two large skillets over high heat. (Work in batches if using one varietal, and work by type if using multiple varietals.)
When the surface is smoking hot, spread the beans in an even layer on the griddle or in the skillets and add another drizzle of oil (about a teaspoon per skillet or a tablespoon for the whole batch). When the bottoms brown and blister, toss the beans and continue cooking, tossing occasionally, until there’s a nice char on the beans but they still have a little bite, 3 to 5 minutes. Thinner beans will brown more quickly, so pull them from the heat first. As the batches of beans cook, transfer them to a plate to continue cooking the remaining beans. Once the last batch is done, remove them from the heat, return all the beans to the skillet and let them soften in the residual heat, about 7 minutes.
While the beans rest, soak the scallions in a medium bowl of ice water until crisp, about 5 minutes, then lift out and gently pat dry with paper towels.
Put the hazelnuts on a cutting board and crush with a heavy skillet or the flat side of a knife until they crack into smaller pieces. On the board, drizzle the nuts with ½ teaspoon olive oil, sprinkle with ⅛ teaspoon salt and toss until evenly coated. Transfer two-thirds to a bowl and add the beans, scallions and lemon juice to the bowl and toss well. Add the chile and dressing and toss again. Taste and add more dressing if you’d like. Transfer to serving plates, top with the chives and remaining hazelnuts, and serve immediately.
- Position a rack in the center of the oven and heat the oven to 450°F.
- Slice each shallot lengthwise into 1/4-inch slices. Put the shallots, green beans, and garlic in a large bowl toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to a 10吋-inch Pyrex dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 min.
- Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle the parsley mixture over the roasted vegetables and toss to coat. Serve immediately.
For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.
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Fat: 3 g
Protein: 2 g
Carbohydrates: 8 g
Dietary Fiber: 5 g
Sodium: 14 mg
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Lemony Roasted Green Beans with Hazelnuts and Black Garlic Dijonnaise
Green beans have never had it so good. Or so easy. This take on the classic holiday vegetable side dish happens in a flash. Roasted quickly in the oven on high heat, the beans are tender with touch of browning. The dipping sauce uses black garlic— it’s aged garlic that renders it a dark brown color and a lovely caramelized umami-filled flavor— any trace of that raw garlic smell is gone. Think of it as the best aged balsamic vinegar combined with roasted garlic. It’s available in Asian supermarkets or online— and will keep in the fridge. The dijonnaise also makes an amazing spread for sandwiches or a sauce for beef or pork tenderloin.
1.5 lbs. green beans, trimmed
2 tbsp olive oil
Salt and pepper
½ cup hazelnuts, toasted and roughly chopped
Zest of 1 lemon
Flaky sea salt, for finishing
Black Garlic Dijonnaise
6-7 cloves black garlic
¾ cup mayonnaise
¼ cup Dijon mustard
3 tbsp whole grain mustard
⅛ to ¼ cup extra virgin olive oil
Juice of 1 lemon
½ tsp kosher salt
¼ tsp black pepper
Arrange green beans on a parchment lined sheet pan. Drizzle with olive oil and add salt and pepper and toss to combine. Roast in oven for 12-14 minutes, tossing and rotating pan halfway, until tender and slightly charred in spots.
Meanwhile, make the dijonnaise. In the bowl of a food processor, add black garlic, mayonnaise, Dijon, whole grain mustard, lemon juice, salt and pepper and pulse to combine. With motor running, stream in olive oil and continue to process until smooth. Add more olive oil if necessary to achieve a smooth texture.
To serve, arrange beans on platter, top with hazelnuts, lemon zest and finish with sea salt. Serve dijonnaise in bowl alongside.
Green Beans with Hazelnuts & Lemon
Green beans, believe it or not, are the unripe, young fruit and seed pod of one of the different varieties of the common bean. Unlike most other varieties of beans, which are legumes, green beans are a vegetable, and harvested and consumed within their protective outer pods. They are similar in nature to un-ripened pea pods that are commonly used in salads and stir fry dishes. There are over 130 varieties of green beans and they grow either on a bush or on a vine.
Green beans are a low-calorie vegetable and packed with protein, fiber, vitamin C, vitamin A, and vitamin K, as well as beta-carotene, folate, and potassium.
This green bean recipe adds some zing to your dish with fresh lemon juice, along with the crunchy, nutty goodness of toasted hazelnuts.
- 1-1/2 lbs. fresh green beans, washed and trimmed
- 1/3 cup chopped hazelnuts
- 2 tabpespoons California olive oil
- 1-1/2 teaspoons lemon zest
- Salt and pepper to taste
In a large pot of boiling salted water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl
Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead and chilled and covered. Reheat beans, preferably in a microwave.
- 1 clove garlic, smashed and peeled
- ¼ cup peanut oil
- 1 tablespoon apple-cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 sweet red pepper, halved and seeded
- 1 pound green beans, trimmed
- ⅓ cup hazelnuts, toasted (see Note, below)
Spear garlic on fork. To make dressing, use fork with garlic to stir together peanut oil, vinegar, salt and pepper in small bowl leave garlic in dressing.
Heat broiler. Place pepper halves on baking sheet.
Broil pepper halves about 6 inches from heat for about 11 minutes or until charred all over, turning as needed. Place pepper halves in paper bag let cool. Remove peppers from bag. Peel off blackened skin and discard. Cut peppers into a medium-size dice set aside.
Bring large saucepan of lightly salted water to boiling. Add green beans return water to boiling and cook until crisp-tender, about 10 minutes. Drain beans well in colander transfer to paper toweling and pat dry.
Place beans in medium-size bowl. Remove garlic from dressing and discard garlic. Add dressing, diced red pepper and hazelnuts to green beans in the bowl toss to mix well and coat all ingredients evenly with dressing.