Green Beans with Hazelnuts and Shallots

As you are beginning to think about your holiday menu, consider these green beans as a nice side dish.  They have definitely been on our table at both Thanksgiving and Christmas for the past few years.  This recipe was a Martha Stewart inspiration, but I’ve changed it quite a bit from the original.

They are pretty simple to make, and much of the prep can be done ahead of time.  Sometimes I blanch the green beans hours ahead, chop the nuts and shallots, and then just saute it all together at the last minute.  The blanched green beans will cook a bit more when you saute them,  so be sure to remove them while they still have a bit of crunch.  Any hazelnuts will do, but if you have access to them, the Holmquist DuChilly hazelnuts are probably the best.

Green Beans with Hazelnuts and Shallots

Inspired by Martha Stewart
Serves 4

1 pound green beans, trimmed
2 tablespoons shallots, minced
1/4 cup hazelnuts, chopped
2 tablespoons butter
2 tablespoons olive oil

Bring a large pot of salted water to a boil.  Blanch the green beans until tender but still crispy.  Drain in a colander and run cold water over them to cool and stop the cooking process.  You can set them aside at this point until you are ready to finish the dish.  Melt the butter and olive oil in a skillet over medium high heat.  Saute the shallots until clear, then add the hazelnuts and continue sauteing until the nuts are slightly golden.  Add the green beans, and toss to coat with nuts, butter and shallots.  Saute until the green beans are hot.  Salt to taste.