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. Check out
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
Recipe Type:
Green Beans,
Balsamic Vinegar
Yields:
8 servings
Prep time: 20 min
Cook time: 10 min
Ingredients:
1/2 cup good-quality Balsamic Vinegar
2 large shallots, finely chopped
4 tablespoon butter, room temperature
2 pound fresh
green beans, ends trimmed
Coarse
salt and freshly-ground
black pepper
to taste
Preparation:
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.
NOTE:
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.
NOTE: 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.
