Warm Green Beans With Chopped White Onion And Hazelnuts


FACTS & TIPS: Why Hazelnuts? I had originally created this recipe with bits of cured pork in mind, using a very small amount of meat the way my ancestors would have a few generations ago. But then I wanted to challenge myself and make the recipe totally vegan. Nuts do the trick, and hazelnuts are really special because they’re both very delicious, a bit exotic, and highly nutritious. They are an excellent source of vitamin E, which we need to maintain good vision and healthy blood, brains and skin. Hazelnuts are also rich in manganese and copper and are a good source of magnesium, which, among other things, is one of nature’s antidepressants and anti-anxiety remedies. There are other ways besides the addition of hazelnuts to make this recipe vegan. You can use tofu, for example. As for the beans, go ahead and use frozen green beans, if that is easier. They can be cooked directly from the freezer and will need about the same amount of time.

RATING
SERVINGS
4
PREP TIME
15 min
COOK TIME
10 min

Ingredients

Instructions

  1. Steam the beans for about 8 minutes or so, until tender but al dente, or blanch them in salted water (it helps retain their color) for about 6 to 7 minutes.
  2. In a small bowl whisk together the olive oil, vinegar, salt and pepper.
  3. Place the warm beans in a serving bowl. Top with the minced onion, peppers, nuts and parsley. Pour the dressing over the beans, toss, and serve.

Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!

Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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