Yield: 8 servings

2 tablespoons salt

2 pounds haricots vert (French baby green beans), trimmed (see note)

2 cups sherry vinegar

2 cups packed brown sugar

3/4 cup diced yellow onion

2 cloves garlic, chopped

2 tablespoons butter

1. In a large pot, bring 2 quarts of water to a boil; stir in salt. Cook beans 3 minutes; Drain and set aside.

2. In a medium pot, stir together vinegar and sugar. Bring to a boil over high heat. Cook until mixture is reduced to a syrup, stirring occasionally. (Watch mixture carefully as it approaches the syrup stage, so that it does not reduce too much and burn. You should have 1 to 1 1/3 cups syrup.)

3. In a large skillet over medium heat, sauté onion and garlic in butter for 1 minute. Add drained beans, and toss. Cook and stir, adding a few tablespoons of water as needed, until beans have reached the desired degree of doneness. (Do not overcook.) Add the sherry-vinegar reduction. Serve immediately.

Note: If you cannot find the tiny haricots vert, regular green beans may be substituted. Blanch in salted water for 4 to 5 minutes, then cook as directed to desired doneness.

Per serving: 280 calories; 3g fat; 2g saturated fat; 10mg cholesterol; 2g protein; 63g carbohydrate; 56g sugar; 4g fiber; 25mg sodium; 90mg calcium.