- 1 1/2 pounds fresh green beans, trimmed
- 1/3 cup sliced green onions
- 1 garlic clove, minced
- 2 teaspoons olive or canola oil
- 1/4 cup balsamic vinegar
- 4 teaspoons sugar
- 1 1/2 teaspoons minced fresh tarragon
- 1/8 teaspoon salt
- 1/4 cup sliced almonds, toasted
- Place beans in a saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until tender. Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.