Green Beans with Balsamic-Shallot Butter
Vicki Butts (lazyme)
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- 1/2 c
- balsamic vinegar
- 2 large
- shallots, finely chopped
- 4 Tbsp
- butter, room temperature
- 2 lb
- green beans, trimmed
- salt and pepper, to taste
1Combine vinegar and shallots in heavy small saucepan.
2Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes.
3Transfer mixture to small bowl; cool completely.
4Add butter; mix with fork until blended.
5Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain.
6Refresh under cold water; drain.
7Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
8Combine beans and balsamic-shallot butter in large nonstick skillet.
9Toss over medium heat until beans are heated through, about 5 minutes.
10Season to taste with salt and pepper and serve.