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
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.