Ingredients
1
lb fresh green beans, trimmed
2
tablespoons butter or margarine
1
shallot, finely chopped
1/2
teaspoon salt
1/4
teaspoon pepper
1/3
cup chopped hazelnuts (filberts), toasted
1/3
cup sweetened dried cranberries
Preparation
In 3-quart saucepan, heat 8 cups water to boiling. Add green beans; cook 6 to 8 minutes or until crisp-tender. Drain.
In 12-inch skillet, melt butter over medium-high heat. Cook shallot in butter 2 minutes, stirring constantly. Add green beans; cook 3 minutes, stirring occasionally, until tender and beginning to brown. Sprinkle with salt and pepper.
In serving bowl, toss bean mixture with hazelnuts and cranberries. Serve warm.
