Green Beans with Toasted Hazelnut-Lemon Butter

2 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield:
6 servings (serving size: 1 1/3 cups)
By Cynthia Nims
November 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 54
  • Caloriesfromfat 52%
  • Fat 3.1g
  • Satfat 0.8g
  • Monofat 1.9g
  • Polyfat 0.3g
  • Protein 1.7g
  • Carbohydrate 6.4g
  • Fiber 3.8g
  • Cholesterol 3mg
  • Iron 0.6mg
  • Sodium 400mg
  • Calcium 51mg

How to Make It

Step 1

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

Step 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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Ratings & Reviews

MrsH0507's Review

MrsH0507
October 07, 2009
I served this at our dinner party for 50. I thought it was good and would make it again, but it wasn't a smash hit with the crowd. In fact, I had more green beans left over than any of the other 4 sides. This recipe is definitely best fresh - microwaved leftovers are almost entirely devoid of flavor.

Amy8747's Review

Amy8747
February 01, 2009
Based upon the other reviews, not quite as fantastic as I expected it to be. I followed the recipe with the exception of adding a few more hazelnuts. Definitely worth making again, but I didn't think it was "knock your socks off" good.