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