But green beans and pasta and chocolate chip cookies and cold beer all happened before the night. It had rained all day and the sun was just barely peaking through the clouds. The green beans were all that I love about vegetables, which is to say crisp and vinegar-y. Though they weren't as good as the green beans at Marta's last week or the green beans from Africa. But good enough.
Green Beans: from Gourmet 1 pound haricots verts 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1/4 cup green onions, finely chopped salt pepper fresh parsely leaves In a medium bowl, mix vinegar, mustard, onions, salt and pepper and marinate in fridge for at least 10 minutes.
Bring a pot of salted water to boil on the stovetop. Boil green beans for 6 to 8 minutes. Drain and run under cold water to stop from cooking. Toss with vinegar dressing. Garnish with parsely.