Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Ivy Manning
Recipe by Cooking Light November 2015

Gallery

Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

168 calories; fat 11.3g; saturated fat 0.9g; mono fat 8.4g; poly fat 1.4g; protein 3g; carbohydrates 17g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 154mg; calcium 46mg.
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