Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
25 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: 3/4 cup)

From the Kitchen of…Ivy Manning, longtime contributor

"This side dish is positively Pacific Northwest, my stomping grounds. Oregon produces both cranberries and hazelnuts, which I source from local vendors."

Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Spread hazelnuts in a single layer on a baking sheet. Bake at 350° for 15 minutes or until the skins begin to split, turning once.

Step 3

Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.

Step 4

Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry.

Step 5

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts; cook 1 minute. Sprinkle with salt and pepper.

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