Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon
Recipe by: Annie Somerville, Greens, San Francisco, CA
This recipe serves: 6
Preparation time : 10 minutes
Cooking time : 6 minutes
Ingredients
2 shallots,thinly sliced
2 tablespoons Champagne vinegar or white wine vinegar
salt to taste
1 pound fresh beans any kind or a combination of green and yellow types
3 tablespoons extra virgin olive oil
1 tablespoon fresh, coarsely chopped tarragon
freshly ground black pepper
2 tablespoons sherry vinegar or red wine vinegar
1 cup halved cherry tomatoes
Cooking Instructions
1. In a medium-size bowl, toss the shallots with the champagne or white wine vinegar to draw out their pink color.
2. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.
3. Immediately toss the hot beans with the olive oil, shallots, tarragon, 1/2 teaspoon salt and pepper. The beans will soak up the flavors as they cool to room temperature.
4. Just before serving, add the sherry or red wine vinegar and toss in the cherry tomatoes.
5. Adjust the salt and pepper to taste.
Nutrition Facts
Serving Size 0 about 1 cup
Amount Per Serving
Calories 93
Protein 2 g
Total Carbohydrate 8 g
Dietary Fiber 3 g
Soluble Fiber 1 g
Insoluble Fiber 2 g
Sugar 2 g
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 5 g