Prep 10 mins
Cook 20 mins
I have made these for holiday dinners and they've been very popular. From the October 2001 issue of "Bon Appetit", they're easy to make and can be partially made ahead of time. Double easily.
- 1⁄4 cup balsamic vinegar
- 1 large shallot, finely chopped
- 2 tablespoons butter, room temperature
- 1 lb green beans, washed and trimmed
- Combine vinegar and shallots in small saucepan, and bring to boil medium heat until most of the vinegar is absorbed, about five minutes, leaving about 1 tablespoon of liquid remaining in the pan.
- Remove from heat and cool to room temperature.
- Add butter, and blend.
- Boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.
- Balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.
- Combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.
- Season to taste with salt and pepper.
I royally screwed this recipe up but it still turned out great. By the time I had a 1/2 TBS of liquid left and I removed it from the heat, it turned into a sticky ball of mess. I added the butter and mixed with the balsamic/onion anyway, then discarded the balsamic/onion clump and mixed in the green beans. They tasted really good. I'm new to cooking so I guess maybe next time, I will remove it from the heat earlier. Thanks!