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Tarragon-Almond Green Beans Recipe
Tarragon-Almond Green Beans Recipe photo by Taste of Home
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Tarragon-Almond Green Beans Recipe

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A hint of balsamic vinegar gives a fresh taste to this simple side shared by Glenda Malan. "Sliced almonds dress up green beans tastefully when company's coming," she relates from Lake Forest, California. "I can't think of an entree this dish doesn't complement."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 1/3 cup sliced green onions
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 cup balsamic vinegar
  • 4 teaspoons sugar
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1/4 cup sliced almonds, toasted

Nutritional Facts

3/4 cup: 93 calories, 4g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 13g carbohydrate (0 sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain.
  2. Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds. Yield: 6 servings.
Originally published as Tarragon-Almond Green Beans in Light & Tasty December/January 2003, p12


Reviews for Tarragon-Almond Green Beans

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MY REVIEW
Corwin44 User ID: 7541400 238533
Reviewed Dec. 1, 2015

"I made these beans for Thanksgiving dinner. Doubled the recipe and made them the night prior to the big feast. I put the beans in a casserole dish and reheated at 350 for 20 minutes. They were crunchy and flavorful. The only change I made was using Tyme instead of tarragon because I didn't have tarragon. Everyone really like the light and fresh tasting side among the sea of heavy, cheesy, starchy side dishes that were available."

MY REVIEW
ShellyJefferson User ID: 1843377 53172
Reviewed Aug. 22, 2010

"Easy to prepare, this was a flavorful side dish. It did require 2 pans and 2 burners which was a little cumbersome while making a stove-top entree. Would probably choose it next time for an entree that was in the oven or grille."

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