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Green Beans with Hazelnuts and Lemon

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Ingredients

Adjust Servings:
2 tbsp olive oil
1 1/2 lb fresh green beans — washed and trimmed
1 1/2 tsp lemon zest
salt
peppercorn
1/3 cup toasted hazelnuts — chopped

Nutritional information

86
calories
6.9 g
carbohydrates
2.3 g
protein
6.4 g
fat
5 mg
sodium
0 mg
cholesterol

Green Beans with Hazelnuts and Lemon

  • 20 mins
  • Serves 8
  • Easy

Ingredients

How to make Green Beans with Hazelnuts and Lemon

  • Cook the beans in salted boiling water until they are tender. This should be 3-8 minutes.
  • Drain and empty the beans into a bowl. Add lemon zest, olive oil, salt, hazelnuts, and pepper.
  • Use finely chopped almonds in place of hazelnuts for variation. Substituting butter for olive oil in this recipe complements both the beans and hazelnuts, bringing out a varied flavor that is both rich and delicious.

Trivia

  • Did you know that there are more than 130 varieties of green beans? Beans have been cultivated for over 7000 years now.
  • Interestingly, Calvin Keened is credited with developing the first “stringless” bean in 1894. He is called the “father of the string less bean”.
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