- 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
- 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.
- 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.
Reviews for Tarragon-Almond Green Beans
"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."
"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."