Nutty Green Beans
By America's Test KitchenPublished on October 28, 2011
Yield
Serves 4
Ingredients
Before You Begin
Marinating the onions in the hot vinaigrette mellows their flavor. These beans pair nicely with our Turkey Cutlets with Cherry Sauce.
Instructions
- Bring vinegar, sugar, and 1/4 teaspoon salt to boil in small saucepan over high heat. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
- Toast walnuts in small skillet over medium heat until golden and fragrant, about 5 minutes. Transfer to plate.
- Meanwhile, bring 2 1/2 quarts water to boil in large saucepan. Add beans and 1 teaspoon salt and cook until tender, about 5 minutes. Drain beans and transfer to large serving bowl. Strain onions through sieve and discard liquid. Add onions, walnuts, oil, and tarragon to bowl with beans and toss well. Season with salt and pepper to taste. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We started our recipe for Nutty Green Beans by blanching the green beans in salted, boiling water until tender. The salt in the cooking liquid flavored the beans through to the center, and also helped keep the green beans bright green. We added quick-pickled red onion slices for vibrant color and a bright flavor. A short dunk in a boiling mixture of red wine vinegar, sugar, and salt mellowed the sharpness of the onion slices and softened their crunchy texture. We added toasted walnuts for a crunchy, slightly bitter accent, and fresh tarragon for a classic French touch.
Before You Begin
Marinating the onions in the hot vinaigrette mellows their flavor. These beans pair nicely with our Turkey Cutlets with Cherry Sauce.
Instructions
- Bring vinegar, sugar, and 1/4 teaspoon salt to boil in small saucepan over high heat. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
- Toast walnuts in small skillet over medium heat until golden and fragrant, about 5 minutes. Transfer to plate.
- Meanwhile, bring 2 1/2 quarts water to boil in large saucepan. Add beans and 1 teaspoon salt and cook until tender, about 5 minutes. Drain beans and transfer to large serving bowl. Strain onions through sieve and discard liquid. Add onions, walnuts, oil, and tarragon to bowl with beans and toss well. Season with salt and pepper to taste. Serve.
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