1 lb. fresh green beans
1 lb. fresh yellow wax beans
1 1/2 lbs. fresh lima beans, shelled
1 1/2 lbs. fresh cranberry beans, shelled
1/3 c. olive oil
1 tsp. coarse salt
Coarsely ground black pepper, to taste
1/4 c. fresh shallots, chopped
1/4 c. fresh tarragon, coarsely chopped OR Italian parsley leaves
Balsamic vinegar (optional)

Preheat oven to 375 degrees. Snap stem ends off green and wax beans. Wash all of the beans and pat dry. Lay beans in a single layer to fit in a shallow roasting pan. Sprinkle with olive oil, salt and pepper. Bake for 20-25 minutes, depending on the size of the beans, until tender and lightly browned. Remove beans to a large bowl. Toss with shallots and tarragon. Adjust seasonings. Serve hot or at room temperature. Sprinkle small amount of vinegar on top. Serves 8. Per serving: 203 calories, 10 grams fat, no cholesterol.