This easy green bean recipe elevates simple ingredients with golden shallots, toasted hazelnuts, lemon, and a touch of truffle oil. A flavorful side dish ready in minutes. Vegan and GF.
This recipe for Green Beans with Hazelnuts and Lemon Zest (and optional truffle oil) is one of my favorite ways to prepare green beans-not only because they're incredibly delicious, but because they're quick and easy to make. We've made this green bean recipe many times in our catering business with rave reviews.
The best part? They come together in about 15 minutes. On Thanksgiving especially, when oven space is limited, these are a lifesaver-cooked entirely on the stovetop in a sauté pan and finished right before serving so they stay vibrant, crisp, and perfectly green.
Easy Green Bean Recipe Ingredients
- Green beans - The star of this simple side dish. Fresh green beans become tender-crisp while soaking up the savory broth and bright flavors.
- Shallots - Thinly sliced and gently cooked until golden, shallots add a sweet, delicate richness that elevates this everyday vegetable.
- Olive oil (or butter) - Creates a flavorful base and helps the shallots become beautifully caramelized.
- Broth or stock - A quick braising liquid that adds depth and gently steams the green beans until perfectly tender.
- Salt and cracked pepper - Simple seasoning that enhances the natural flavor of the beans.
- Toasted hazelnuts - Add buttery crunch and a nutty finish that makes this green bean dish feel extra special.
- Lemon zest - Brightens the flavors and balances the richness of the shallots and hazelnuts.
- Truffle oil (optional) - A small drizzle adds an earthy, luxurious finish and makes this feel like a restaurant-worthy side dish.
How to make EAsy Green Bean Recipe
Quickly saute shallots in a little butter or olive oil. You can easily keep this vegan with olive oil but butter does add good flavor here, browning up and adding a sweet, nutty flavor.
Add green beans and stock, steam for 7-8 minutes.
Season with salt, pepper, and lemon zest, and toss.
Add toasted hazelnuts.  
Tip: Elevate the dish with a drizzle of truffle oil right before serving. This is optional, but delicious!
Inhale the beautiful aroma . . . . toasty, lemony, and bright. The key here is adding enough salt to taste. 😉
StorAGE
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Serving Suggestions
These make a delicious, healthy side dish for vegetarian main dishes like lasagna, or fish like this salmon or sumac chicken. It is also perfect for Thanksgiving or the holiday table.
More Green Bean recipes you may enjoy
I hope you enjoy this easy green beans recipe- it’s my favorite!
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Green Beans with Shallots and Hazelnuts (Easy Braised Green Bean Recipe)
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: side, Side Dish, vegan
- Method: stovetop
- Cuisine: Northwest
Description
This easy green bean recipe elevates simple ingredients with golden shallots, toasted hazelnuts, lemon, and a touch of truffle oil. A flavorful side dish ready in minutes.
Ingredients
- 2 shallots, sliced into thin rings
- 2 tablespoons olive oil ( or sub part butter)
- 1 pound green beans
- 1 cup broth or stock
- 1/2 teaspoon kosher salt
- cracked pepper to taste
- 1/4 cup toasted crushed hazelnuts
- zest of one lemon
- 1-2 teaspoons truffle oil (optional but amazing)
Instructions
- Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
- Add green beans, stock and salt and pepper.
- Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
- Remove lid, bring the liquid to a boil and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
- Taste, adding more salt if needed! Serve immediately.
Nutrition
- Serving Size:
- Calories: 123
- Sugar: 4.2 g
- Sodium: 239.6 mg
- Fat: 9.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 9.8 g
- Fiber: 3.6 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Simple and delicious, although I did substitute some leftover herb and garlic butter I had made for another dish for the lemon zest. That worked too, but looking forward to making it again as written. Loved the crunch of toasted hazelnuts with the beans.
Sounds great Cath! Glad you enjoyed.
This is my go to every summer when the green beans come on. The truffle oil adds depth to the dish.
Wonderful to hear!
I thought I didn’t like green beans but ended up with a half pound of freshly picked GB from a farm I volunteer and knew I needed to come here for inspo… Made exactly as stated, turned out fantastic. Beans are flavorful and fully cooked but still crunchy, the hazelnuts and lemon zest add interesting texture and flavor. You never disappoint!
So nice to hear this Debbie, glad you gave it a try!
Simply delicious
Perfect! Thanks for taking time to leave a review. 🙂
Delish!
Awesome!
Delicious and simple. I should have doubled it. Everyone wanted thirds.
(Next time, I’ll halve the water & cook more slowly, just a preference.)
Thanks so much Zarana- so happy you enjoyed these!
I cannot believe this recipe doesn’t have more reviews. It’s my go-to green bean recipe and has been on my Thanksgiving menu ever since I discovered it. The lemon is a welcome pop of freshness among all the rich foods on the table and the hazelnuts make it festive.
Thanks Anne, so glad you are enjoying!
Is there a potential alternative for people who are allergic to hazelnuts?
Yes, feel free to use a different nut- almonds, pine nuts, pecans would all work. 🙂
This is a late post. I first made these for Thanksgiving last year and they were absolutely delicious – a really great alternative to green bean casserole. I have since made them several times.
Appreciate this Nan!
I discovered I didn’t have a lemon, but still went ahead with it. We all loved it, the truffle oil & hazelnuts made it very special!
Thanks Kerrie! Just for future reference- in a pinch you can always do just a splash of mild vinegar like apple cider, champagne, or white balsamic.
Super yummy! The truffle oil made it even more special. Thank you, Sylvia- I made three of your recipes today (no 4!) and they were all excellent: This recipe, the Simple Celery Soup, Instapot Chil (in my regular rotation), and the Non-Knead Sourdough bread – (another one of my staples). Love your recipes and the lovely thoughts you infuse into your blog.
I’m so glad you enjoyed this and the other recipes Kelly!
Excellent and easy. Left the truffle off as I didnt want to run to the store. Still delicious.
Made a double batch for a potluck and everyone loved them. Thanks for another great recipe. I added the truffle oil like you said….so very good.
Best green beans I’ve ever made. So simple and tasty!