Green Beans and Raspberry Hazelnut Toss |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love green beans and raspberries. Ingredients:
1 lb thin green beans, trimmed |
2 tablespoons butter, divided |
1 tablespoon olive oil |
1 clove garlic, chopped |
3/4 teaspoon herbs, de provence |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped hazelnuts |
1 (6 ounce) package raspberries |
Directions:
1. Cook grean beans in salted boiling water for 4 minutes, drain and set aside.
2. Saute hazelnuts in butter in a large skillet over medium heat 2 minutes, remove from pan and set aside.
3. Add 1 tablespoon butter, olive oil and garlic to the skillet. Cook over medium heat for 1 minute, stirring constantly.
4. Stir in hazelnuts, herbs de Provence, salt and pepper, cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries and stir until evenly coated.
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