Green Beans with Shallots and Roasted Hazelnuts

Green Beans with Toasted Nuts
Serves 4

1 pound green beans, trimmed
4 shallots, diced
1 clove garlic, diced
¼ cup hazelnuts, toasted and coarsely chopped
¼ teaspoon Kosher Salt
¼ teaspoon fresh ground pepper
1 tablespoon unsalted butter
1 teaspoon unsalted butter
1/4 cup rice vinegar
¼ cup water

1. Place a large iron skillet over medium high heat
2. Melt 1 tablespoon butter
3. Stir in hazelnuts, stirring frequently, until well toasted (medium brown)
4. Remove from heat, place nuts in a condiment bowl, and set aside
5. Return the skillet to the heat, and add 1 teaspoon butter
6. Stir in the shallots and garlic, and cook until the shallots are translucent
7. Add the vinegar, and stir quickly to deglaze the pan
Reduce the heat to medium setting
8. Add the water, green beans, salt and pepper. Cover, and cook 15 minutes, stirring occasionally. (Be careful of the steam when lifting the lid).
9. Remove the beans to a platter and sprinkle on the hazelnut mixture.

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