Back to Recipes

Green Beans with Hazelnuts and Dried Cranberries

Holidays, Side Dishes, Low Protein, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 1 1/2 pounds fresh (or frozen) green beans
  • 1/2 cup hazelnuts
  • 12 cups water
  • 3 tablespoons olive oil
  • 1/3 cup shallots, thinly sliced
  • 2/3 cup dried cranberries
  • 1 teaspoon lemon zset

Preparation

  1. Preheat oven to 350 degrees
  2. Spread hazelnuts in a single layer on a baking sheet. Bake at 350 degrees for 15 minutes or until the skins begin to split, turn once.
  3. Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
  4. Bring 12 cups of 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.
  5. 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 lemon zest.

About This Recipe

A colorful twist on fresh green beans with locally grown hazelnuts and cranberries

More recipes like this


Mediterranean Pizza


Dinner, Lunch, Vegetarian, Low Phosphorus

Chocolate Mint Cake


Desserts, Low Phosphorus, Low Potassium, High Protein

Turkey Broth


Holidays, Soups, Low Phosphorus, Low Potassium