Sautéed Romano Beans With Toasted Hazelnuts

• 2 tablespoons extra virgin olive oil
• 1 to 1 1/2 pounds Romano beans, ends trimmed
• dash sea salt or Herbamare
• 2 cloves garlic, crushed
• 1/2 cup water
• 3/4 cup hazelnuts, toasted and chopped*
• handful fresh parsley, chopped fine
• Herbamare and freshly ground black pepper to taste

1. Heat the oil in a large skillet. Add beans and saute for about 4 minutes. Keep them moving in the pan to prevent the bottom ones from browning. I usually like to add a dash of salt or two at this point. Add crushed garlic and saute for 30 to 60 seconds more. Garlic can burn very quickly so watch it.
2. Quickly add the water and cover the pan. Cook until desired tenderness, about 3 to 5 minutes.
3. Remove lid and cook off any remaining liquid. Take pan off of the heat and toss the beans with the chopped hazelnuts and parsley. Season with Herbamare (it doesn't take much) and freshly ground black pepper.
4. *Note: To toast the hazelnuts, preheat your oven to 375 degrees. Place the nuts in a glass pie plate. Toast in the oven for about 10 minutes or until lightly browned and you smell a luscious flavor being emitted from your oven! Cool on a plate then chop with a large knife

extra virgin olive oil, romano beans, salt, garlic, water, hazelnuts, handful fresh parsley, ground black pepper

Taken from www.epicurious.com/recipes/member/views/sauteed-romano-beans-with-toasted-hazelnuts-50151331 (may not work)