Ingredients:
1/4 cup balsamic vinegar
1 large shallots, finely chopped
2 tablespoons butter, room temperature
1 lb green beans, washed and trimmed
Directions:
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.
Remove from heat and cool to room temperature.
Add butter, and blend.
Boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.
Balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.
Combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.
Season to taste with salt and pepper.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.