Prep 10 mins
Cook 5 mins
Now I love this as a side dish, but when I was a kid...The first time my mother made this, I had secretly taken a vow to eat my vegetables. I had a long history of not eating them. I could fill my mouth with carrots or peas and run to the bathroom and spit them out. Or I would feed them to the dog. I remember sitting at the dinner table for hours with a spoonful of peas. My stepfather said I just had to eat one teaspoon full, but I would not. And I was a teenager! Anyway, this fateful night, I decided - no, I made a pact with my sister - that we were going to eat whatever vegetable we were served. it was String Beans in Vinegar. Well, we put the whole thing in our mouths, not expecting vinegar! Nevermind about the rest. This has a nice vinaigrette sauce.
- 3⁄4 lb fresh green beans, trimmed
- 1 teaspoon Dijon mustard
- 1 tablespoon shallot, minced
- 1⁄2 teaspoon garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon red wine vinegar
- 1⁄4 cup olive oil
- salt & freshly ground black pepper
- Prepare the vinaigrette by combining the mustard, shallots, garlic, parsley, and vinegar in small bowl. Whisk in olive oil. Salt and pepper to taste.
- Boil enough water to either boil or steam string beans. Cook until crisp-tender, about 5 minutes. Do not overcook.
- Drain and run briefly under cold running water to stop cooking. Drain again. Pour vinaigrette over beans and serve.
Awesome recipe. This is kind of like a recipe my Aunt Mary used to make,just the fresh green beans in oil and garlic. The longer they sit in the fridge the better the taste. Brings back lots of memories. Thanks for sharing.