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
1/2 cup balsamic vinegar
6 tablespoons minced shallots (2 large shallots)
4 tablespoons unsalted butter at room temperature
2 pounds green beans, trimmed
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