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.
Ingredients
- 1 pound ½ kilo fresh green beans, trimmed
- ¼ cup extra virgin Greek olive oil
- 2 to 3 Tbsp red wine vinegar
- Greek sea salt and freshly ground black pepper to taste
- 1 large white onion minced
- 2 good-quality roasted red peppers in brine rinsed, drained and diced
- 3 Tbsp hazelnuts halved and lightly toasted
- ⅓ cup chopped fresh flat-leaf parsley
Instructions
-
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.
-
In a small bowl whisk together the olive oil, vinegar, salt and pepper.
-
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!“
