Makes 6 servings. Difficulty
1 Tablespoon unsalted butter 1-1/2 pounds green beans, ends trimmed 1 Tablespoon hazelnut or walnut oil 2 Tablespoons hazelnuts, chopped & peeled Salt and freshly ground pepper to taste
Sauté hazelnuts in butter until lightly browned.
Cook beans in a large pot of boiling salted water until tender; about 5 minutes. Drain beans. Add oil and hazelnuts to beans and cook, stirring, about 1 minute. Season with salt and pepper.
If you can’t find peeled hazelnuts, toast them in a moderate oven until skins loosen, then rub off skins with a kitchen towel. Hazelnut oil is available in gourmet food stores or large supermarkets; walnut oil can be substituted.