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Tarragon-Almond Green Beans

By: Glenda Malan  
"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.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 193 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  1. Place beans in a saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until tender. 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.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 93 calories, 4 g fat (trace saturated fat), 0 cholesterol, 54 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2006 by Jennifer 
I was looking for an alternative to buttered garlic green beans- a nice fresh tasty recipe for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Gail 
This recipe is a good change from regular ho-hum beans. The vinegar taste is a bit much, next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by GCPate 
Yum Oh! I made this on the spur of the moment for company - I used shallots instead of... MORE

 
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