The toasted smoky flavors in this fast saute make it a warm addition to any winter meal.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts (see Tip)
1/4 teaspoon salt

Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.

NUTRITION INFORMATION: Per serving: 100 calories; 5 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 12 g carbohydrate; 5 g protein; 4 g fiber; 226 mg sodium.

Nutrition bonus: Vitamin C (35% daily value), Vitamin K (23% dv), Vitamin A (15% dv).

TIP: Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

RELATED RECIPES: Green Beans with Poppy Seed Dressing | Roasted Snap Peas with Shallots | Orange-Infused Roasted Green Beans & Red Peppers | Creamy Green Beans | New Potatoes & Sugar Snap Peas

Lose the nuts and double the bacon, needs a good amount of salt. Beans were still crunchy after 6 min, needs more time.

Dana, Sarastoa, FL