1 1/2 pounds fresh green beans, trimmed
1/3 cup sliced green onions
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup balsamic vinegar
4 teaspoons sugar
1 1/2 teaspoons minced fresh tarragon
1/8 teaspoon salt
1/4 cup sliced almonds, toasted
Place beans in a saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until tender. Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender.
Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.