Green Beans and Raspberry Hazelnut Toss

• 1 lb thin green beans, trimmed
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 34 teaspoon herbs, de provence
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 cup chopped hazelnuts
• 1 (6 ounce) package raspberries

1. Cook grean beans in salted boiling water for 4 minutes, drain and set aside.
2. Saute hazelnuts in butter in a large skillet over medium heat 2 minutes, remove from pan and set aside.
3. Add 1 tablespoon butter, olive oil and garlic to the skillet.
4. Cook over medium heat for 1 minute, stirring constantly.
5. Stir in hazelnuts, herbs de Provence, salt and pepper, cook 30 seconds.
6. Add green beans and cook 2 minutes.
7. Stir in raspberries and stir until evenly coated.

thin green beans, butter, olive oil, clove garlic, herbs, salt, pepper, hazelnuts, raspberries

Taken from www.food.com/recipe/green-beans-and-raspberry-hazelnut-toss-445113 (may not work)