1 pound thin green beans
Balsamic vinegar (sometimes we use red which adds a more robust flavor)
Sea salt to taste
Freshly ground spices (black and white peppercorns, caraway seed, sesame seed, fennel seed, mustard seed, whole coriander and rosemary)
Gently steam beans until al dente. Drain. Put in glass or stainless steel refrigerator dish. Sprinkle with salt and herb blend. Add Balsamic vinegar. Stir every so often making sure all beans get their turn in the marinade. Keeps in refrigerator until eaten.
(Contributed by CSA members, Don and Carolyn Dana Lewis)Back to top