Sous Vide Green Beans with Mandarin & Hazelnuts

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.

Author

Nicole Poirier

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.

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 lb/450 g trimmed green beans
• 2 mandarins, satsumas, tangerines, or small oranges
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 2 oz hazelnuts

Directions

1. Set your Anova Precision Cooker to 185ºF/85ºC
2. Place the green beans, butter, and salt into a zip-locking bag or silicone pouch
3. Zest one of the mandarins into the bag; reserve the other one for later. Cut the zested one in half and juice into the bag
4. Using the immersion method, remove as much air from the bag as possible
5. Place in the bath and set the timer for 1 hour. You will likely need to weigh the bag down - we did so with a full water glass next to it to keep the beans under water
6. While the green beans are cooking, toast the hazelnuts for 7 minutes at 400ºF/205ºC. Once you remove them from the oven, rub the skins off with a kitchen towel and chop roughly. Set aside

Finishing Steps

1. Remove the beans from the bath and transfer to a serving plate. Zest the remaining mandarin on top and then garnish with the toasted hazelnuts. Divine!