Ratings & Reviews
Rated by 2 visitors
This recipe is...
Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon
4 teaspoons Champagne wine vinegar or white wine vinegar
salt to taste
10 ounces fresh beans any kind or a combination of green and yellow types
2 tablespoons extra virgin olive oil
2 teaspoons fresh, coarsely chopped tarragon
freshly ground black pepper
4 teaspoons sherry vinegar or red wine vinegar
2/3 cup halved cherry tomatoes
2. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.
3. Immediately toss the hot beans with the olive oil, shallots, tarragon, 1/2 teaspoon salt, and pepper. The beans will soak up the flavors as they cool to room temperature.
4. Just before serving, add the sherry or red wine vinegar and toss in the cherry tomatoes.
5. Adjust the salt and pepper to taste.
Serving Size: about 1 cup
Number of Servings: 4
- 8 g
- 7 g
- 3 g
- 2 g
- Saturated Fat
- 1 g
- 197 mg