Balsamic-Shallot Green Beans

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup  balsamic vinegar
• 1  large shallot, finely chopped
• 2  tablespoons butter, room temperature
• 1  lb green beans, washed and trimmed

Directions

1. 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.
2. Remove from heat and cool to room temperature.
3. Add butter, and blend.
4. Boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.
5. Balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.
6. Combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.
7. Season to taste with salt and pepper.