Ingredients

• 2 lb green beans, stem ends trimmed
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons Sherry vinegar
• 1 1/2 tablespoons olive oil
• Special equipment: a green-bean frencher (optional)

Instructions

1. Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
2. Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.