1. Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.
2. Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.
|Chopped Peeled Hazelnuts Or Walnuts||2 Tbsp|
|Extra-virgin Olive Oil||2 Tsp|
|Green Beans Stem Ends Trimmed||1 Pound|
|Freshly Ground Pepper||To Taste|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.