Green Beans with Balsamic-Shallot Butter

By mamapig

Ingredients

• 1/2 cup balsamic vinegar
• 2 large shallots, finely chopped
• 4 Tbs. butter, room temperature
• 2 pounds green beans

Preparation

Step 1

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 Tbs. liquid should remain in pan) stirring frequently, about 6 minutes. Transfer mixture to small bowl, cool completely. Add butter and mix with fork until well blended.

Cook beans until crisp-tender. Drain, rinse under cold water, pat dry with paper towels. Both can be made 1 day ahead, refrigerate separately.

Combine beans and balsamic butter in large non stick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season with salt and pepper.