This vinegary dressing reflects the tastes and traditions of the sizable German population in the Midwest.
Recipe information
Yield
Makes 10 servings
Ingredients
3 cups red wine vinegar
6 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter
3 pounds green beans, trimmed
1/3 cup chopped fresh parsley
Preparation
Step 1
Boil red wine vinegar and sugar in heavy medium saucepan over medium-high heat until reduced to 3/4 cup, about 45 minutes. Add butter and whisk until melted. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)
Step 2
Cook beans in large pot of boiling salted water until just tender, stirring occasionally, about 8 minutes. Drain beans. Pour vinegar mixture into same pot and bring to simmer. Add beans and toss to coat. Season to taste with salt and pepper. Mound beans in bowl. Sprinkle with parsley and serve.
