Becky Luigart-Stayner
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.

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.

Ratings & Reviews

MrsH0507's Review

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

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.