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Recipes

Green Beans with Balsamic-Shallot Butter

By Betty RosbottomPhotography by Scott Peterson

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

1

/2 cup balsamic vinegar

2

large shallots, finely chopped

4

tablespoons (1/2 stick) butter, room temperature

2

pounds green beans, trimmed

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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. DO AHEAD Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.

    Step 3

    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.

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