Green Beans with Dried Cranberries and Hazelnuts

From the kitchen ... Ivy Manning, longtime author: "This side dish is definitely from the Pacific Northwest, my favorite places. In Oregon, they grow both cranberries and hazelnuts, which I buy from local suppliers."Pre-blanch the beans and store them in the refrigerator to eliminate one task from your Thanksgiving cooking list.
Preheat the oven to 350 degrees.Place the hazelnuts in a single layer on a baking sheet. Bake at 350 ° C for 15 minutes or until the skin begins to separate, turning once.Transfer the toasted nuts to a colander or platter and quickly wipe with a towel to remove the skin. Coarsely chop the nuts.In a large saucepan, bring 12 cups of water to a boil. Add the beans; cook for 4 minutes or until crisp and tender. Drain and dip in ice water; strain. Dry the beans.Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the shallots; cook for 5 minutes or until lightly browned. Add the beans; cook for 3 minutes or until warmed through, stirring occasionally. Add the cranberries and hazelnuts; cook for 1 minute. Sprinkle with salt and pepper.