Active Time

　　35 min

　　Total Time

　　45 min

　　The secret to this dish is the touch of Sherry vinegar, added at the last minute; it lends a sprightly note that complements the rest of the meal.

　　

Ingredients

Makes 10 to 12 servings

　　2 lb green beans, stem ends trimmed

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 teaspoons Sherry vinegar

　　1 1/2 tablespoons olive oil

　　

Special Equipment

a green-bean frencher (optional)

　　

Step 1

Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).

　　

Step 2

Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.

　　Cooks' notes:

　　If you do not have a frencher, beans can be halved diagonally.

　　Beans can be frenched (but not cooked) 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.