Green Beans With Shallots And Balsamic Vinegar

[Guest guest]

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. Saute 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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