These are the best green beans I've ever tasted! The shallots were especially good in the beans, and I substituted walnuts for hazelnuts. I found this recipe on steamykitchen.com. I will definitely be making them again.
Provided by elisechristiane
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a saute pan over medium-low heat. Add the hazelnuts and toast the hazelnuts until the skins are dark brown but not burned. Keep the heat low so that you don't burn the hazelnuts. It should take about 6-7 minutes. Let cool enough to handle and rub the skins off. You can use a towel or a garlic peeler. Coarsely chop and set aside.
- Add 1 cup water to the saute pan and bring to a boil over medium heat. Add the green beans and cover with lid. Steam the beans for 3-4 minutes, until just tender. Immediately drain and rinse with cool water to stop the cooking.
- Wipe the saute pan dry and return to the stove on medium-high heat. Add the butter and let the butter brown and bubble. Once the butter is browned, add the shallots and saute for 1 minute. Pour in the balsamic vinegar and the green beans. Use your spatula or large spoon to scoop up some of the browned balsamic butter up and over the green beans. Season generously with salt and pepper to taste. Stir in the chopped hazelnuts.
Nutrition Facts : Calories 146.2, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 277, Carbohydrate 10.8, Fiber 3.9, Sugar 4.7, Protein 3.5
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Np khagendra
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and memorable dish.
Ahsan MAFIA
[email protected]I'm allergic to hazelnuts, so I substituted walnuts instead. It turned out great!
Tomas Jimenez
[email protected]I made this dish for a potluck and it was a hit!
MR lucifer
[email protected]This recipe is a great way to get kids to eat their vegetables.
Afjol Hussen
[email protected]I'm not a big fan of green beans, but I actually enjoyed this dish.
Vympel King
[email protected]This dish is a great way to use up leftover green beans.
Tshepo Mantsho
[email protected]I would make this dish again, but I would make some changes to the recipe.
Ngwese Samuel
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Silas Marcial
[email protected]The hazelnuts were a bit too overpowering for me. I would recommend using a smaller amount next time.
Usama Shiekh
[email protected]I found that the beans were a little too crisp for my taste. I would recommend cooking them for a few minutes longer.
Touseif Raza
[email protected]This recipe is a keeper! I will definitely be making it again.
Kiran Pokhrel
[email protected]I love the combination of flavors in this dish. The browned butter, hazelnuts, and lemon zest all work together to create a complex and delicious flavor profile.
Kenzie Wiegand
[email protected]This dish is a great side dish for roasted chicken or fish.
Dennis Cosmos
[email protected]The hazelnuts add a nice crunch and a subtle sweetness to the dish.
Princewill Ayozie
[email protected]I was pleasantly surprised by how easy this recipe was to make. I had never browned butter before, but the instructions were clear and easy to follow.
Ksk Ksk
[email protected]This simple yet elegant dish is a great way to elevate green beans. The browned butter and hazelnuts add a rich, nutty flavor that pairs perfectly with the crisp-tender beans.