Frenched Green Beans
['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', 'a green-bean frencher (optional)']
Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
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.
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