Sunday, May 9, 2010

Green Beans with Balsamic Butter

A side dish that's good with grilled meats.  This is a accompaniment to the Grilled London Broil with Rum Molasses Sauce.

Green Beans with Balsamic Butter

Serves 8

1/2 cup balsamic vinegar

6 tablespoons minced shallots (2 large shallots)

4 tablespoons unsalted butter at room temperature

2 pounds green beans, trimmed

Kosher salt

1/4 cup toasted pine nuts, optional

Combine balsamic vinegar and shallots in a small, heavy saucepan over medium heat.  Stir mixture constantly, and reduec until only a little syrup remains and balsamic vinegar is mostly absorbed into the shallots.  Watch carefully to make certain mixture doesn't burn.  This should take 4 to 5 minutes.  Transfer mixture to a small bowl and cool completely.

Using a for or rubber spatula, add softened butter to shallots in a bowl, and mix until shallots are evenly distributed throughout butter.  (The butter can be prepared 1 day ahead; cover and refrigerate.  Bring to room temperature 30 minutes before using.)

Bring a large pot of water to full boil, and add green beans and 1 tablespoon salt.  Cook beans until tender, about 8 minutes.  Drain beans well and pat dry with a clean kitchen towel.  Toss beans in a large bowl with balsamic butter; mix well to coat all beans with butter.  Salt beans to taste.

Source:  The Big Book of Backyard Cooking

No comments:

Post a Comment