Frenched Green Beans

6 ingredients
3 steps

Ingredients

  • 2 lb green beans, stem ends trimmed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Sherry vinegar
  • 1 1/2 tablespoons olive oil
  • a green-bean frencher (optional)

Directions

  1. 1
    Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
  2. 2
    Cook beans in 2 batches in a 6- to 8-quart pot of
  3. 3
    , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.

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