Sous Vide Green Beans with Mandarin & Hazelnuts
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, Fra ...
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Ingredients for 8
1 lb/450 g trimmed green beans
2 mandarins, satsumas, tangerines, or small oranges
2 Tablespoons butter
1/2 teaspoon salt
2 oz hazelnuts
Set your Anova Precision Cooker to 185ºF/85ºC
Place the green beans, butter, and salt into a zip-locking bag or silicone pouch
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
Using the immersion method, remove as much air from the bag as possible
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
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
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!