Green Beans in Warm Marinade
- Yield 4 servings
These aren't your traditional green beans.
- 1/2 cup slivered almonds
- 1 pound green beans, trimmed
- 1 large shallot, chopped
- 1/4 cup raspberry or balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Arrange the almonds on a baking sheet. Toast in a moderate oven for 10 minutes, stirring occasionally. Combine the green beans with enough water to cover in a saucepan. Bring to a boil. Boil for 3 to 6 minutes or until of the desired dregree of crispness; drain. Combine the shallot, raspberry vinegar, olive oil and parsley in a bowl and mix well. Add the green beans, stirring to coat. Stir in the almonds, salt and pepper. Serve immediately.
Recipe reprinted with permission from the Junior League of Savannah’s Downtown Savannah Style (the Junior League of Savannah, Georgia, 1996).