Nutty Green Beans
(from jerseyjenny’s recipe box)
Marinating the onions in the hot vinaigrette mellows their flavor. These beans pair nicely with our Turkey Cutlets with Cherry Sauce.
Source: Cook's Country April 2007
Prep time: 5 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Cook's Illustrated, beans, sides, vegetables
Ingredients
- 1/2 cup red wine vinegar
- 1 tablespoon sugar
- Table salt
- 1/2 medium red onion , sliced thin
- 1/2 cup walnuts , roughly chopped
- 1 pound green beans , ends snapped off
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon minced fresh tarragon
- Ground black pepper
Directions
-
Bring vinegar, sugar, and 1/4 teaspoon salt to boil in small saucepan over high heat. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
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Toast walnuts in small skillet over medium heat until golden and fragrant, about 5 minutes. Transfer to plate.
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Meanwhile, bring 2 1/2 quarts water to boil in large saucepan. Add beans and 1 teaspoon salt and cook until tender, about 5 minutes. Drain beans and transfer to large serving bowl. Strain onions through sieve and discard liquid. Add onions, walnuts, oil, and tarragon to bowl with beans and toss well. Season with salt and pepper to taste. Serve.