Butter beans (yellow beans) make a nice addition to a bowl of green beans, but they need to be picked young, while they are slim and tender. Blanch them separately to green beans.
350g (12 oz) green beans, or a mixture of green and butter beans Salt 50g (about 1¾ oz) butter ¼ cup toasted hazelnuts, chopped Pared zest of 1 lemon 2 Tbsp lemon juice Flaky sea salt Freshly ground black pepper
1 Cook beans for 3-5 minutes in boiling salted water (or steam them). Drain, then quickly pat dry with paper towels and transfer to a heated serving dish.
2 Put butter in a medium frying pan (skillet) over medium heat. Let it melt, then foam and cook it as long as you dare, to a rich golden brown (don’t let it burn though). Add hazelnuts, lemon zest and juice and immediately remove pan from heat.
3 Spoon over beans, sprinkle with sea salt, grind over a little peppers and serve immediately.
Cooking beans at the last minute may not be your idea of fun. If you wish to get them done ahead, cook, drain and pat dry as described. Prepare the hazelnut butter, add beans, toss and turn off the heat. Reheat gently when required, season with salt and pepper and serve.