August 03, 2016
Dinner, Side Dishes, Beans,
Southern, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Diabetic, Gluten-Free, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Green Beans, Kosher Dairy more
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"Quick and easy side. I enjoy tarragon, but if you aren't a fan, you could substitute chives, parsley, or thyme."
Heat a medium, heavy skillet (not nonstick) over high heat for 2 minutes.
Coat pan with cooking spray. Immediately add green beans to the pan, shaking them into a single layer; cook, without stirring, 2 minutes or until the beans are very lightly charred.
Cook beans 5 more minutes or until crisp tender and evenly charred tossing occasionally.
Remove the pan from heat. Let the beans rest for 1 minute. Add the butter; toss until butter melts and coats the beans. Add vinegar; toss. Turn on heat if necessary to evaporate most of the liquid. Sprinkle beans with tarragon and salt; toss. Serve immediately.
Delicious! I was amazed how good this turned out to be...the beans come out nice and crisp with a touch on tartness...I sprinkled them with parsley...made for "Went to Market" tag game...