Reviewed: Feb. 27, 2012

Didn't have hazelnuts, so I made the recipe without. These were phenomenal. Yummm!

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Reviewer:

Alhtheia

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Riverside, California, USA

Reviewed: Jan. 12, 2012

Excellent! I used roasted cashews (like the texture better) instead. I cooked green beans for about 3 minutes. Recipe taste good warm or cold.

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Reviewer:

Ada

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Cooking Level: Intermediate

Reviewed: Oct. 25, 2011

I served these and was told thank you for the gourmet meal! Everyone raved about these and people who usually don't eat green beans loved these. I love them cold to snack on the next day too. This is now my dish I will serve to almost every guest this year with hopes I will have some left over for the next day.

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Reviewer:

Fairylander

Reviewed: Oct. 19, 2011

I loved the fact that there was a basic recipe provided for me which I could alter to fit the theme I had going for my meal. Here's what I did: Instead of olive oil, I used canola oil. Instead of hazelnuts, I used chopped roasted almonds since I had them on hand. After they were finished cooking, I squeezed lemon juice over them and topped them with a small dusting of grated Parmesan cheese. I served them with blackened chicken with lemon juice and brown rice. Next time, I will follow the recipe exactly because it's simple and I think it will be delicious!

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Reviewer:

BeckieD

Reviewed: Oct. 11, 2011

Was a nice idea, but didn't go over well at my house. If we are not doing our beans plain, we really like them with butter, brown sugar, and almonds. Just carmalize the almonds with the butter and sugar before adding the pre boiled green beans and you have a vegetable disguise!

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Reviewer:

punkcrash2

Cooking Level: Intermediate

Living In: Hudson, Wyoming, USA

Reviewed: Aug. 28, 2011

Nice way to add flavor to green beans. Almonds are a good substitute for the hazelnuts.

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Reviewer:

Work at Home Dad

Cooking Level: Beginning

Living In: Dayton, Ohio, USA

Reviewed: Aug. 25, 2011

m,m

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Reviewer:

SarahB24

Reviewed: Aug. 9, 2011

Great recipe! I thought it needed a little more lemon zest though

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Reviewer:

rebkah1

Reviewed: Aug. 5, 2011

This is very tasty and I love the twist on this dish. I had raw hazelnuts which I lightly toasted and rough chopped. I cooked the fresh green beans until it was tender but still had a little crunch. I put it in ice cold water to stop the cooking process and retained the bright green color of the green beans. I added the olive oil, salt, black pepper and lemon zest to taste. I let it marinate all day until it was ready to serve. The hint of lemon zest gave the beans a nice freshness and added taste without it being too overpowering. The star of this dish is the HAZELNUTS! I am sure you could use toasted almonds in place of this but I love how the hazelnuts gave this a nuttier and earthy flavor with the light seasonings and nice crunch from green beans. This is my new favorite way to prepare green beans!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 17, 2011

I didn't have a lemon so I used a few drops of lemon juice, but even so we found it very tasty. My husbands doesn't like veggies much, but he loved this. I toasted the hazelnuts and ground them up a bit, just so every bite would have hazelnut in it. We'll definitely have this more often!

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