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Balsamic Green Beans

We learned this recipe in a class at Williams-Sonoma. It is also good with asparagus and Brussels sprouts. Be sure to use a good quality balsamic vinegar.


 1 teaspoon salt
 1 pound green beans
 1 Tablespoon butter
 4 shallots, thinly sliced
 1 Tablespoon balsamic vinegar
 freshly ground pepper to taste


Snap the ends off the green beans. Fill a pot of water and bring to a boil. Add the salt and the beans. Boil until the beans are bright green and just tender. This will take only 3-5 minutes. Drain and rinse with cold water until they are cool, then drain again.

Sauté the shallots in the butter in a fry pan. Cook until soft and beginning to brown, about ten minutes. Add the vinegar and stir another minute until the shallots are coated.

Add the drained beans to the pan, increase heat to medium and toss the beans in the sauce until coated. Season with salt and pepper and serve immediately.

Serves: ?
Green_Beans Balsamic_Vinegar Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.