Sautéed Romano Beans with Toasted Hazelnuts
Romano beans are available in the summertime from your local Farmer's Market.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1½ pounds romano beans, ends trimmed
- 2 cloves garlic, crushed
- ½ cups water
- ¾ cups raw hazelnuts, toasted and chopped
- ½ cups parsley, chopped
- Herbamare
- freshly ground black pepper
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