Reviewed: Feb. 7, 2013

I totally forgot to add the vinegar and nutmeg and I’m very glad I did. Not sure we would have found either appealing, especially given the rather hefty amount of vinegar called for. This was very good just with caramelizing the onions along with some fresh thyme and garlic.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 11, 2013

This has become a go-to recipe for my family. Even my daughter, who does not like green beans, loves this. FYI - Haircot Vert can be found at Costco. It is always fresh and lasts much longer than standard fresh green beans.

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Reviewer:

chris m

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Clinton Township, Michigan, USA

Reviewed: Apr. 12, 2012

I forgot to rate this immediately, but it seems like this turned out pretty well.

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Reviewer:

Rex Hutcheson

Reviewed: Jan. 21, 2012

Delicious

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Reviewer:

mtglen

Reviewed: Dec. 26, 2011

Simple and delicious. A hit at Christmas dinner!

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Reviewer:

missygail

Reviewed: Oct. 25, 2011

This wasn't that bad. I can't tell what it needs but the red wine vinegar didn't help it any. I think my family would rather eat green beans plain.

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Reviewer:

Eriset

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Ranson, West Virginia, USA

Reviewed: Aug. 1, 2011

This tasted pretty good, having used fresh green beans from the garden with fresh thyme instead of dried. I thought the vinegar overwhelmed the flavor a bit, so I might cut back a little bit next time. Also, I re-heated leftovers the next day, and it tasted even better.

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Reviewer:

crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Apr. 13, 2011

We really liked these. Cook the green beans to your preferred doneness; I like mine a little more done than 5 minutes gets them, so..I just boil them longer. I also skipped the ice bath, and just drained them. I did not discard my garlic (but you have to be careful not to burn it if you don't discard it, because burnt garlic is super gross and also easy to do), nor did I let my butter wait for 20 minutes (because I don't see why, and I'm impatient). There are a lot of subtle, complex flavors to enjoy here, and we enjoyed them all. Thank you, Terri Pringle, for sharing your recipe which will certainly be a hit at our table for years to come!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 8, 2011

This dish comes together faster than how the directions read -- the beans can be quickly par-cooked in the microwave while onions are caramelizing then added to the pan while hot. I used frozen green beans (from last year's garden), which were blanched prior to freezing, so cook time was next to nil. While the vinegar adds a nice tangy flavor, the nutmeg (even a mere pinch) is sooo aromatic and worth not skipping.

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Reviewer:

Nicolette

Reviewed: Nov. 22, 2010

I thought these were pretty good. The caramelized onion is the key to the flavor so don't skip that part. But I didn't let the garlic butter sit (nor did I discard the garlic) and it turned out fine, so that makes it a bit easier.

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