1In 3-quart saucepan, heat 8 cups water to boiling. Add green beans; cook 6 to 8 minutes or until crisp-tender. Drain.
2In 12-inch skillet, melt butter over medium-high heat. Cook shallot in butter 2 minutes, stirring constantly. Add green beans; cook 3 minutes, stirring occasionally, until tender and beginning to brown. Sprinkle with salt and pepper.
3In serving bowl, toss bean mixture with hazelnuts and cranberries. Serve warm.