Recipe information
Yield
Makes 6 servings
Ingredients
2/3 cup hazelnuts (about 3 ounces), coarsely chopped
1 1/2 pounds slender green beans, trimmed
1/4 cup (1/2 stick) butter, room temperature
2 teaspoons unseasoned rice vinegar
Preparation
Step 1
Place hazelnuts in small nonstick skillet. Stir over medium heat until lightly toasted, about 8 minutes. Sprinkle with salt and set aside.
Step 2
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.) Melt butter in same pot over medium-high heat. Add beans and vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with hazelnuts.
