Green Beans with Toasted Hazelnuts

Mrs.Dr.Fork

1½ pounds green beans, ends trimmed

1 tablespoon walnut or hazelnut oil

2 tablespoons hazelnuts, peeled and chopped

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Cook beans in a large pot of boiling, salted water until tender, about 5 minutes. Drain the beans and set aside.

Dry the pot; add oil and heat over low heat. Add hazelnuts and cook, stirring, until golden, about 1 minute. Return beans to the pot and toss. Season with salt and pepper.

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