Once HOT, place the trimmed green beans on the hot. oiled cook surface and sauté them using two spatulas for one minute.
Pour the water or stock over the green beans and then immediately place an Evo “cooking cover” over the green beans and allow them to steam for three minutes.
In the meantime, place the chopped hazelnuts on the cook surface and cook them until they become light brown.
Uncover the beans and add the butter and shallots. Toss together with the hazelnuts and mint.
Season with salt and pepper and serve. Garnish with Maytag Bleu Cheese.
