Frenched Green Beans
The secret to this dish is the touch of Sherry vinegar, added at the last minute; it lends a sprightly note that complements the rest of the meal.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
American
Vegetable
Side
Vegetarian
Quick & Easy
Vinegar
Green Bean
Vegan
Gourmet
Sugar Conscious
Kidney Friendly
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 2 teaspoons sherry vinegar
- Carbohydrate 5 g(2%)
- Fat 2 g(3%)
- Fiber 2 g(8%)
- Protein 1 g(3%)
- Saturated Fat 0 g(1%)
- Sodium 150 mg(6%)
- Calories 39
Preparation Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below). Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm. Cooks' notes:If you do not have a frencher, beans can be halved diagonally. Beans can be frenched (but not cooked) 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
