Green Beans with Dried Cranberries and Hazelnuts
This side dish is positively British Columbia. Our province produces the beans, cranberries, and hazelnuts.
Blanch the beans ahead, and store in the refrigerator to eliminate a task from your company day prep list.
2/3 cup hazelnuts
12 cups water
1 1/2 pounds green beans, trimmed
3 tablespoons olive oil
1/3 cup thinly sliced shallots
2/3 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
YIELD: Serves 8 (serving size: 3/4 cup)
COURSE: Vegetables and Sides
Prep Time: 25 min
Cooking Time: 5 min
Total Time: 30 min
- Preheat oven to 350°.
- Spread hazelnuts in a single layer on a baking sheet. Bake at 350° for 15 minutes or until the skins begin to split, turning once.
- Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
- 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.
- 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.