2/3 cup hazelnuts (about 3 ounces), coarsely chopped*
1 1/2 pounds fresh green beans, ends trimmed**
1/4 cup butter, room temperature
2 teaspoons unseasoned rice vinegar
Coarse salt or sea salt
Coarsely-ground black pepper
* If you absolutely can not find hazelnuts, you may substitute another nut of your choice.
** Learn different easy and delicious way of cooking green beans. Also includes lots more favorite green bean recipes.
Place hazelnuts in small nonstick skillet. Stir over medium heat until lightly toasted, about 8 minutes. Sprinkle with salt and set aside.
Wash fresh green beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again.
Break off the end (the top and tail) as you wash them. Leave whole or cut into desired lengths. Green beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature green beans in the French style. Make sure all the pieces are similar in length so they cook evenly.
In a medium saucepan over medium-high heat, bring water to a boil. Add the prepared green beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Important To Remember: The greens beans will continue to cook after you remove them from the heat source. Take them out just before they are cooked the way you like.
Remove from heat, drain the beans in a colander, and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
Melt butter in same pot over medium-high heat. Add beans and rice vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper.
Transfer to serving platter. Sprinkle with hazelnuts and serve.
Makes 6 servings.