Balsamic-Shallot Green Beans

1. 1

   Combine vinegar and shallots in small saucepan, and bring to boil medium heat until most of the vinegar is absorbed, about five minutes, leaving about 1 tablespoon of liquid remaining in the pan.

2. 2

   Remove from heat and cool to room temperature.

3. 3

   Add butter, and blend.

4. 4

   Boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.

5. 5

   Balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.

6. 6

   Combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.

7. 7

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.