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.
2/3 cup hazelnuts
12 cups water
1 1/2 pounds green beans, trimmed
3 tablespoons hazelnut oil
1/3 cup thinly sliced shallots
2/3 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon black pepper
How to Make It
Preheat oven to 350°.
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.
Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
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.
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.