Green Beans with Dried Cranberries

Blanch the beans ahead, and store in the refrigerator to eliminate a task from your cooking day. A great holiday side.

Ingredients

• 2/3 cup hazelnuts
• 12 cups water
• 1 1/2 pounds green beans, trimmed
• 3 tablespoons hazelnut oil
• 1/3 cup thinly sliced shallots
• 2/3 cup dried cranberries
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions: 

1. Preheat oven to 350°.
2. Spread hazelnuts in a single layer on a baking sheet. Bake at 350° for 15 minutes or until the skins begin to split, turning once.
3. Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
4. Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry.
5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts; cook 1 minute. Sprinkle with salt and pepper.

Cooking Light, 11/15