Green Beans With Balsamic Shallot Butter Recipes

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
• Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

INSTANT POT GREEN BEANS

Steps:

• Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set green beans in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure; drain. , Return beans to pressure cooker. Add parsley, butter, chives, lemon juice, salt and pepper; toss to coat. If desired, sprinkle with nuts.

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• 1. Combine vinegar and shallots in heavy small saucepan.
• 2. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes.
• 3. Transfer mixture to small bowl; cool completely.
• 4. Add butter; mix with fork until blended.
• 5. Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain.
• 6. Refresh under cold water; drain.
• 7. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
• 8. Combine beans and balsamic-shallot butter in large nonstick skillet.
• 9. Toss over medium heat until beans are heated through, about 5 minutes.
• 10. Season to taste with salt and pepper and serve.

BALSAMIC GREEN BEANS

Steps:

• Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
• Heat a skillet on high heat, add oil.
• Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
• Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
• Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

BALSAMIC PANCETTA GREEN BEANS WITH SHALLOTS

Steps:

• Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
• Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
• Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.