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Green Beans with Toasted Hazelnut-Lemon Butter

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 1/3 cups)
Prepare the butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes.

Ingredients

  • 1 1/2 tablespoons butter, softened
  • 3 tablespoons finely chopped hazelnuts, toasted
  • 1 1/2 teaspoons grated lemon rind
  • 2 1/4 teaspoons salt, divided
  • 8 cups water
  • 1 1/2 pounds green beans, trimmed

Nutrition Information

  • calories 54
  • caloriesfromfat 52 %
  • fat 3.1 g
  • satfat 0.8 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 1.7 g
  • carbohydrate 6.4 g
  • fiber 3.8 g
  • cholesterol 3 mg
  • iron 0.6 mg
  • sodium 400 mg
  • calcium 51 mg

How to Make It

  1. Combine butter, hazelnuts, rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.

  2. Bring 8 cups water and remaining 1 3/4 teaspoons salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return pan to medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.