Green Beans with Balsamic-Shallot Butter
Look for locally grown, organic green beans from our friends at Rent’s Due Ranch in Stanwood, Wash., and Full Circle Farm in Carnation, Wash., during the summer months.
Ingredients
PreparationIngredients
- 1 pound organic green beans Add to list
- 2 large shallots, finely chopped Add to list
- 1/2 cup balsamic vinegar Add to list
- 2 tablespoons butter, room temperature Add to list
- 1/4 teaspoon lemon zest Add to list
- 1 teaspoon sesame seeds Add to list
Preparation
Combine vinegar and shallots in a heavy small saucepan. Boil over medium heat until most vinegar is absorbed, stirring frequently for about six minutes until about one tablespoon of liquid remains in the pan. Transfer mixture to a small bowl and cool completely. Add butter and mix with a fork until blended.
Cook green beans in a large pot of salted boiling water until crisp-tender, about six minutes. Drain, refresh under cold water and drain again.
Combine beans and balsamic-shallot butter in a large skillet. Toss over medium heat until beans are heated through, about five minutes. Transfer to a large bowl and garnish with lemon zest and sesame seeds.
Recipe by
Source: Sound Consumer July 2005
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.