Green Beans with Toasted Hazelnut-Lemon Butter

Becky Luigart-Stayner

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 52%
  • Fat: 3.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 6.4g
  • Fiber: 3.8g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 400mg
  • Calcium: 51mg

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

Preparation

  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.
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