Green beans with shallots, hazelnuts and rosemary

I was looking for a new green bean dish to try out for Thanksgiving. While I’ve got a decent version of the green bean casserole staple (Alton Brown’s version), I was more in the mood for something with a cleaner taste rather than yet another sauce in the mix. This works.

Sauteed green beans with shallots, rosemary and hazelnuts

Adapted from Bon Appetit, 1995. I’d do the usual thing and make that a link, but I’m having trouble tracking down that exact recipe on the epicurious site.

Ingredients

1 pound green beans

2 tablespoons butter

1/3 cup chopped shallots

1 teaspoon chopped fresh rosemary

¼ cup hazelnuts, chopped

Method

Cook green beans until tender crisp, either in boiling salted water or steaming in the bag. Cool quickly, either by rinsing in cold water and draining or tossing the steam-in bag into the freezer briefly. (At this point you can store the beans for up to a day in the refrigerator.)

Toast hazelnuts in a saute pan. Remove from pan and set aside. Add butter to pan. When melted, add shallots and rosemary and saute until shallots are softened. Add green beans and cook about 5 minutes until heated through. Season to taste with salt and pepper. Toss with hazelnuts and serve. My take is that it serves 4 to 5.

Rating: Nice enough way to cook green beans. Hard to go wrong with those ingredients. Very fast fix with minimal last-minute attention, so it’s a handy quick side dish to an extravaganza like Thanksgiving tends to be.