Time: 35 min.
Complexity: easily
Servings: 8

Blanch green beans to soften them slightly but still retain their crunch, and toss with a red wine vinegar and sugar glaze, which adds a pleasant sweet-tart flavor and a luscious sheen. Serve topped with toasted almonds. Perfect for a holiday side dish!

Ingredients:

• 1 cup red wine vinegar
• 3 tablespoons of sugar
• 3 tbsp. l. olive oil
• 700 g green beans, cut into 4 cm pieces.
• 0.5 cups toasted almond needles

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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green beans, almond, wine vinegar

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Preparation:

Step 1
• In a large saucepan, combine the red wine vinegar and sugar and bring to a boil over medium-high heat. Cook until the vinegar has reduced to 0.5 cups, about 10 minutes. Stir in the olive oil.
Step 2
• Meanwhile, cook the beans in a large saucepan of boiling salted water until tender, stirring occasionally, about 5 minutes. Drain.
Step 3
• Pour the vinegar mixture into the same saucepan and bring to a boil again, stirring constantly. Return the beans to the saucepan and stir to coat. Season with salt and pepper to taste. Transfer the beans to a bowl and sprinkle with almonds.

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