Tarragon Balsamic Beans (a.k.a. Ugly Beans) – Multimedia

These beans are the partay beans. Mostly because I took them to a partay. But they are mighty mighty good. Like, you won't just be able to eat one serving. I couldn't. And I got a lot of recipe requests, hence, the recipe postage here today. (BTW, this recipe calls for nuts. If you have a nut allergy, just don't add them.Voilá! Tragedy averted.)

One little problemo, though. I was in a hurry when I made these and only took one picture: the final product. I know. Horrifying. Will you be okay if there's only one picture, and only one picture's worth of my incisive commentary? I hope so. Perhaps the eating of the beans will assuage your pain. If not, I'll find a way to make it up to you–at the end.

Commencing of the Assuaging:


1 1/2 pounds fresh green beans, trimmed OR 2 cans green beans (This is what I use, and frankly, I like it better. Counterintuitive, yes. But there you have it.)

1/3 cup sliced green onions (Diced shallots are lovely too.)

1 clove garlic, minced

2 tsp. olive or canola oil

1/4 cup balsamic vinegar

4 tsp. sugar

1 1/2 tsp. minced fresh tarragon

1/8 tsp. salt

1/4 cup sliced almonds, toasted (I burned these. So I chucked them and just chopped up a bunch of roasted mixed nuts from Costco. Me likey. Me make it this way all the time.)



–Place beans in a saucepan and cover with water. (Or alternatively, open cans of beans and pour contents into saucepan). 

–Bring to boil; cook, uncovered, for 8-10 minutes, or until tender (If using canned beans, bring to boil then simmer until warmed through)

–Meanwhile (DUN! DUN! DUN!) (Sorry. "Meanwhile" always makes me think of old radio dramas), in a nonstick skillet saute onions and garlic in oil until onions are tender. Add vinegar, sugar, tarragon, and salt. Bring to a boil. Reduce heat to medium. Cook until liquid is reduced by half.

–Drain beans; add to onion mixture. (Or add the onion mixture to the beans. Whichever suits your OCD-ness best). Cook and stir until heated through. Sprinkle with nuts. Or don't. But if you're not allergic, do.



And Now, the Picture:

Mmmmmm People. Just MMMMMMM. Your life will never be the same.

Admin Note: (SOME people [see comments] are too wussy to handle the REAL picture of Balsamic Beans. SOME people say they look like "beans in throw up." Well, perhaps SOME people can start their own food blog and take their own food pictures. In the meantime, perhaps THIS picture will suit SOME PEOPLE'S appetites better.)

Not enough? Wellllll. Perhaps a clip of the inimitable Rowan Atkinson, of MR. BEAN fame will warm your hearty-cockles?

Still not enough? How about . . . 


Okay. That's probably enough.

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12 Responses to Tarragon Balsamic Beans (a.k.a. Ugly Beans) – Multimedia

  1. Only you could enter a recipe complete with multiple ingredient comment asides and get away with it. Recipes should not be funny. They are factual. It is embarrassing when your kids ask you what is so funny and you have to say, “A bean recipe.”

    I will try this only because (1) you say it’s good and (2) you are thin. But if you look objectively at that picture you will find that, like me, you are not a food photographer. At least not in this instance. That looks nasty. And I only say that because I love you — and because it looks NASTY! But I will trust you on this.

  2. My goodness! I just realized you’d converted to a foodie blog! Hah! Way to go!

    Funny because I should be opening up a narrow foodie blog next week. It’s going to be a retail store, really, but with a backend blog. How cute for us to be in the same niche! CUTE!

  3. And to add my third comment of the last FIVE MINUTES, I want to say that I love how your footer says, “Provided by.” Genius.

  4. Janiel says:

    You’re hilarious! Mwa! I am trés excited to see your foodie blog! Pass me the link when it’s up, yeah?

    Hahaha! I guess the beans DO look nasty. In their defense, I didn’t get this pic until after they’d been in the fridge for a bit, so they weren’t all fresh and bright. Also, balsamic does not pretty food make.

    And, I need to take some photography classes. I’m lame. 😛

  5. Lynn says:

    What, you aren’t cooking the beans IN the vinegar? How does it cook into the beans then? Quite a drastic change to Mark’s original, but still sounds lovely. I would put the beans in earlier, though.

  6. Janiel, do not defend the beans. My son said it looked like beans in throw up. But don’t take that personally. I tried to take some food pictures for one of my blogs and they looked worse that throw up. Sloppy joes? Don’t even ask. I take the shame.

    But I will try the beans and report.

  7. Janiel says:

    Oh, I SO did not take that personally.

  8. Janiel says:

    Lynn – Adding the beans later leaves the bean flavor more intact. But I think it would be good either way. I ought to post Mark’s recipe again . . . .


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