1 tablespoon butter
¼ cup (30 g) hazelnuts, roughly chopped
1 pound (454 g) string beans, trimmed
1 tablespoon water
½ teaspoon kosher salt
Freshly ground black pepper
1. Melt the butter in a heavy skillet over medium-low heat. Add the hazelnuts and stir until they turn golden brown, about 5 minutes.
2. With a slotted spoon, transfer the toasted hazelnuts to a small bowl, leaving the butter in the skillet.
3. Add the string beans, 1 tablespoon of water and the salt to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the water evaporates and the beans are tender but still crisp, about 5 minutes. Remove from the heat.
4. Add the hazelnuts and toss to combine. Transfer the beans to a serving bowl and season with a few grinds of black pepper.