Recipe adapted from Bon Appetit magazine, October 2001 and the
Epicurious.com website. Photo from the
Chatelaine magazine web site.
This delicious green bean recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.
Prime Rib (Standing Rib Roast) Christmas Dinner which includes this recipe.
More of Linda's great
Bean Recipes, and learn about
Green Bean Hints, Tips, and Information.
Green Beans with Balsamic-Shallot Butter
Yields: 8 servings
Prep time: 20 min
Cook time: 10 min
1/2 cup good-quality
2 large shallots, finely chopped
4 tablespoon butter, room temperature
2 pound fresh
green beans, ends trimmed
salt and freshly-ground
black pepper to taste
In a small heavy saucepan over medium heat, combine balsamic vinegar and shallots. Bring to a boil, stirring
frequently, and boil until most of the vinegar is absorbed by the shallots and the liquid is reduced to approximately 1 tablespoon, about 6 minutes. Remove
from heat and transfer mixture to a small bowl. Add butter, mixing with a fork until blended. Set aside and let cool completely.
The Balsamic-Shallot Butter can be made 1 day ahead. Cover and refrigerate until ready to use.
In a large pot of broiling salted water, partially cook the green beans for 4 to 5 minutes (depending on the
degree of doneness you want). Remove from heat, drain, and refresh under cold water. Drain and pat dry with paper towels.
Green beans may be cooked 1 day ahead. Cover and refrigerate until ready to serve.
When ready to serve, combine the partially cooked green beans and Balsamic-Shallot Butter in a large non-stick frying pan.
Toss over medium heat until the green beans are heated through, approximately 5 minutes. Season to taste with salt and pepper. Transfer to a serving platter.
Makes 8 servings.