My Aunt’s String Beans

String Beans Recipe by Tiffani Thiessen

My Aunt’s String Beans

Recipe courtesy of Tiffani Thiessen


  • 1 pound green beans, trimmed
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 cup hazelnut oil
  • Kosher salt and freshly ground black pepper
  • 1 cup chopped and toasted hazelnuts, for garnishing
  • Lemon zest, for garnishing


Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes. Then chill in ice water after to stop the cooking. Remove from the ice water and pat dry. In a large bowl, whisk together the vinegar, honey, hazelnut oil, season to taste with salt and freshly ground black pepper. Add the green beans to the bowl with the dressing and toss to coat, add more salt and pepper, if needed. Pour into a serving bowl or platter and top with toasted nuts and lemon zest.

Serves 4

Photography by Rebecca Sanbria


Melissa Ledman

My green beans are always so plain and boring. I’m going to try this!

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