Email to Gem      

Green Beans & Toasted Hazelnuts

Source of Recipe

Cook's Illustrated


Recipe Introduction

Since I buy fresh green beans whenever they are on sale, I may not be ready to prepare them immediately. So here is a great blanching recipe to prepare them for refrigeration or your freezer.

List of Ingredients

1 pound green beans, stem ends snapped off and strung.
1 teaspoon salt
-----------------------------
4 tablespoons unsalted butter
1/2 cup skinned hazelnuts (about 2-1/2 ounces), chopped fine and tosted in small skillet over mediium heat until just fragrant.
Salt and ground black pepper



Recipe

Blanch Green Beans for Storage:
Bring 2-1/2 quarts of water to a boil in a large saucepan over high heat; add salt and green beans, return to boil and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to the touch, drain in a colander again and dry thouroughly with paper towels. Transfer beans to a gallon-size zipper-locked bag, seal and refrigerate until ready to use, up to 3 days.

If Not Storing Beans For Refrigeration...
increase the blanching time to 5 to 6 minutes and don't bother shocking them in ice water. Instead, skip step two and drain beans in a colander, season to taste with salt and pepper, toss and quickly arrange the warm seasoned beans on a serving platter. Top them with the sauce you've prepared in step one while beans were blanching. Serve immediately.

1. Heat butter in a small heavy-bottomed saucepan over medium heat and cook, swiling frequently until butter turns deep chocolate brown and becomes fragrant, 4 to 5 minutes. Add hazelnuts and cook, stiring constantly, until fragrant and combined, about 1 minute. Season with salt and pepper to taste.
2. Meanwhile, heat 1/4 cup water and beans in a 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed though, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter. Top beans with toasted hazelnuts and brown butter and serve immediately.

Serves 4 to 6