To make this dish ahead, plunge the beans into ice water after boiling, and drain and refrigerate up to a day ahead. Prepare and chill the shallot mixture up to 2 days ahead. To serve, place the beans and shallot mixture in a large microwave-safe bowl, cover with plastic wrap, and microwave at HIGH 3 minutes or until heated. Toss well before serving.
2 1/2 tablespoons butter
1 cup sliced shallots
1/3 cup balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds green beans, trimmed (about 10 cups)
How to Make It
Melt the butter in a saucepan over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 1 1/2 minutes. Remove from heat. Stir in thyme, rind, salt, and pepper.
Cook beans in boiling water 3 minutes or until crisp-tender; drain. Place beans in a large bowl. Stir in shallot mixture; toss well to coat.
Delicious and easy variation on a classic side dish. I like to make the shallot butter ahead of time and refrigerate. Later, while my roast/chicken/entree is cooking, I put the shallot mixture alongside it in the oven in an ovenproof dish. Then it is perfectly warm and ready to toss with the cooked green beans.
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