Seared French Beans with Shallots and Hazelnut Picada

• 1/4 cup stale bread cubes
• 1/4 cup blanched, unsalted hazelnuts
• 3 Tbs. olive oil, divided
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. salt, divided
• 3/4 tsp. freshly ground black pepper, divided
• 1 tsp. chopped fresh thyme
• 1 lb. French beans or green beans, stem ends trimmed
• 1/2 cup thinly sliced shallots
• 1 tsp. sherry vinegar

1. Preheat oven to 400F.
2. Toss bread cubes and hazelnuts in small bowl with 1 Tbs.
3. oil, garlic, 1/2 tsp.
4. salt, and 1/2 tsp.
5. pepper.
6. Transfer mixture to
7. baking sheet, and bake 8 minutes, or until browned.
8. Toss with thyme.
9. Cool slightly, then transfer to food processor, and pulse into crumble.
10. Meanwhile, toss together green beans, shallots, and remaining 2 Tbs.
11. oil; season with remaining 1/2 tsp.
12. salt and remaining 1/4 tsp.
13. pepper, if desired.
14. Transfer to baking sheet, and roast 8 to 10 minutes, or until crinkled.
15. Transfer to bowl, and toss with sherry vinegar.
16. Serve topped with breadcrumb mixture.

bread, blanched, olive oil, garlic, salt, freshly ground black pepper, thyme, beans, shallots, sherry vinegar

Taken from www.vegetariantimes.com/recipe/seared-french-beans-with-shallots-and-hazelnut-picada/ (may not work)