1 lb. green beans
1/2 c. olive oil
1/3 c. vinegar
1/3 c. dry white wine
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 clove garlic, minced
Dash of hot pepper sauce
Chopped parsley
1 tsp. tarragon

Rinse and snap off ends of beans. Combine oil, vinegar, wine, salt and pepper, bay leaf, pepper sauce and tarragon in large saucepan. Add beans and enough water to barely cover. Bring go boil very slowly, reduce heat and simmer 20 minutes. Remove from heat. Refrigerate beans in liquid. To Serve: drain and sprinkle with parsley.