Garlicky Hazelnut Beans

Vegan, GF, Hazelnuts


Makes 8 portions

2 cups green beans

2 cups snow peas

¾ cup unskinned hazelnuts

6 cloves garlic (with skin on to roast)

3 or 4 tbsp olive oil depending on how creamy you want it

Salt and pepper to taste

Preheat the oven to 350°F. Trim the ends off of the beans and the snow peas into two separate piles. One of my favorite time-saving tricks - boil the water in an electric kettle and just pour onto the bean piles in the pots - blanching the beans for 4 minutes, and the snow peas for 1 minute. Drain them with a colander and rinse them under cold tap water to maintain their vibrant green.

While the beans are bubbling away, pour out the hazelnuts onto a baking tray leaving a small area for the garlic cloves, drizzled with olive oil (no salt). Roast these in the oven for about 10 minutes, removing the tray and waiting until the nuts are cool enough to handle.

Rub the roasted skin off in a clean kitchen towel (in batches if you’re afraid of being messy!). Roughly chop the nuts. Once roasted, the garlic should peel right out of its shell leaving a sweet, nutritious bulb. Roughly chop the garlic and add directly on top of the beans, with the olive oil and nuts. Toss gently and add any extra seasoning.

This stores for around 5 days in the fridge, although good luck letting it sit there that long, because this one’s truly almost better as leftovers.

Inspired by a chicken roast from Ottolenghi, if you enjoy this recipe I highly recommend their full-flavored recipes (you can find their other cookbooks here).

*** Coming Soon ***

What does this recipe do for my health? Notes on recipe-specific nutrient benefits and the gut-brain connection