Sauteed Green Beans with Shallots, Rosemary, and Hazelnuts

By chbounds

Ingredients

• 2 lbs. green beans, trimmed
• 1/4 c. butter
• 2/3 c. chopped shallots (about 3 large)
• 1 tsp. chopped fresh rosemary
• 1/2 c. hazelnuts, toasted, husked, chopped

Preparation

Step 1

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse green beans with cold water; drain well. Pat dry with paper towels. (Can be prepared one day ahead. Cover and refrigerate)

Melt butter in heavy large skillet over medium-high heat. Add shallots and rosemary and sauté until shallots are tender, about 5 minutes. Add green beans and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Add chopped hazelnuts and toss. Transfer green beans to bowl and serve.