Lemony Green Beans with Hazelnuts
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The hazelnuts and lemon rind add a delightful touch to green beans. This is a great vegan side dish.
750g fresh green beans, trimmed
2 tablespoons olive oil
1 1/2 teaspoons lemon zest
1/3 cup chopped toasted hazelnuts
salt and freshly ground black pepper to taste
- In a large saucepan of salted boiling water, cook beans 5 to 8 minutes or until tender. Drain and place in a large bowl.
- Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be cooked 1 day ahead, covered and chilled. Reheat beans to serve.
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