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Hazelnut Green Beans

I may be the only person in America who hadn’t even heard of green bean casserole with canned mushroom soup and onion rings until she was in her thirties.  As an aside, you know that dish is terribly carby, right? My mother always served Beans Almondine for Thanksgiving, and they’re certainly a worthy holiday side dish. This is a new, fresh take on green beans-with-nuts, certain to impress your guests.


Servings: 8


  • 1 pound *frozen green beans (I’d use French cut)
  • 1/4  cup hazelnuts
  • 2 tablespoons  olive oil
  • 2 tablespoons  lemon juice
  • Salt and pepper


  1. Put the beans in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and nuke on high for 7 minutes.
  2. Meanwhile, chop your hazelnuts.  Put your big, heavy skillet over medium heat, add olive oil, and sauté the hazelnuts till they’re touched with gold and smell wonderful.  Remove from the heat.
  3. By now the microwave has beeped.  Go stir your beans and give ’em another 3-4 minutes.
  4. When your beans are tender crisp, drain and add to the skillet along with the lemon juice.  Toss everything together, salt and pepper to taste, and serve.

Recipe Notes:

Yield: 8 servings, each with: 6g Fat; 2g Protein; 3g carbohydrates

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

*You may substitute fresh green beans, but French cutting them will be a pain. When using fresh either steam on a stove-top, or place beans in a microwave bowl with a small amount of water and microwave-with a microwave safe lid until just tender, but still bright green.

This recipe was first featured in my Low-Carb Diabetes Solution Cookbook

Copyright 2016 by Dana Carpender

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