Green beans and citrus? You'd better believe it! The infusion of mandarin throughout these buttery green beans is surprising and scrumptious, perfectly complemented by the warm and crunchy nuttiness of the toasted hazelnuts. This is a dish that we expect to live on in your family traditions long after the first time you try it! NOTE: the hourlong cooking time will give you crisp-tender beans that still have a teensy bit of crunch to them. If you like your beans softer and more cooked, add an extra half hour onto the time.
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.