Green Beans With Shallots And Balsamic Vinegar

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Green Beans With Shallots And Balsamic Vinegar

 

1 pound green beans

4 tablespoons butter

1 large shallot, minced

1 tablespoon balsamic vinegar, plus 1 teaspoon balsamic vinegar

black pepper, freshly ground

 

Top and tail beans and leave them whole unless they are very large. In that

case, cut them diagonally into 1-inch pieces. Drop into a large pot of boiling,

salted water and cook just until they lose their raw taste -- 4 to 5 minutes.

Immediately drain and run cold water over to stop the cooking. These can be done

well ahead and kept at room temperature.

To serve, put 1 tablespoon of butter in a frying pan set over medium heat.

Saut‚ shallot for a couple of minutes, then toss beans into the mixture. As you

cook them, put the remaining butter and vinegar in a small saucepan. Heat over

medium heat, stirring until the butter browns -- 2 to 3 minutes. Immediately

stir into the beans, sprinkle with pepper, and serve. Serves 4.

 

 

 

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