Tested till perfect Lemon Hazelnut Green Beans

Lemon Hazelnut Green Beans

Cooking the beans ahead simplifies last-minute preparations.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbgreen beangreen beans, trimmed
  • 2 tbsp 2tbspbutter
  • 1/3 cup 1/3cupchopped hazelnuthazelnuts
  • 1 tbsp 1tbspgrated lemon rind
  • 1/4 tsp 1/4tspsalt
  • 1 1pinch pepper
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In large pot of boiling salted water, cook green beans until tender-crisp, 5 to 8 minutes; drain. Chill in cold water; drain. Spread on large tea towel; pat dry. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)

In large skillet, melt butter over medium heat; fry hazelnuts, stirring, until golden, about 5 minutes. Add beans, lemon rind, salt and pepper; cook, stirring, until heated through, about 5 minutes.

Nutritional Information Per Serving: about

cal 92 pro 3g total fat 6g sat. fat 2g
carb 9g fibre 3g chol 9mg sodium 104mg

% RDI:

calcium 5 iron 10 vit A 9 vit C 17
folate 17
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