Instructions: In a large saucepan, bring about 2 quarts of water to a boil. Add the beans and salt to taste and cook, uncovered, until the beans are tender yet retain some bite, 4 to 5 minutes. Drain the beans; pat them dry. (If you are not using them immediately, cool them under cold running water. Wrap the beans in a kitchen towel and leave at room temperature for as long as 3 hours.)

In a large skillet over medium-low heat, heat the butter. Add the beans and a pinch of salt. Cook, stirring often, until the beans are heated through, about 3 minutes. Remove from the heat, add the orange zest and toss to combine. Add the hazelnuts and toss again. Serve immediately.

*eNote: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

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