This flavorful recipe comes from The Frog Commissary Cookbook which was in my stepmothers collection. It's one that we're going to be adding to the regular rotation in our household, and one we're planning on introducing as a new Thanksgiving side dish. The green beans can be blanched ahead of time and reheated just before serving. The hazelnut crumbs can be made ahead of time too, so it's an easy dish to fit into a busy day of cooking, just what's call for with a Thanksgiving recipe.

Sautéed Green Beans with Hazelnut Crumbs

1/2 cup ground or finely chopped toasted hazelnuts
1/2 cup fine fresh bread crumbs or 1/4 cup dry bread crumbs
1 pound green beans, stemmed
6 tablespoons butter
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the nuts and crumbs and set aside. Blanch the green beans in boiling salted water for 2-3 minutes. Refresh them under cold water and drain well. Heat the butter in a saute pan. Add the shallots and saute until softened. Add the green beans, salt, pepper and hazelnut crumbs. Sauté several minutes to heat through. Serve at once.


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