You are going to be green bean with envy. You have got to try this “Balsamic Green Bean” recipe. I kid you not…they are the best green beans I have ever had. I have been making them for a while, but I made them over Thanksgiving at my parents and everyone was eating them out of the pan in the kitchen! Who do they think they are??? I knew it was time I shared my recipe.
I left the balsamic vinegar behind so my Dad could make them on his own. They go nice with holiday dinners with ham & turkey, but they also pair nice with fish, chicken, pasta, and when you have a vegetarian in the family they always come in handy. You can make them ahead, and they last for days in the fridge.
I do suggest trying the recipe on your own first so you know how much vinegar you prefer. You must use balsamic vinegar for this because of the sugars in it. The beans form almost a glaze, but not quite.
4 very large handfuls of fresh whole green beans (wash & remove rough ends or rotten areas)
s & p (to taste)
balsamic vinegar (approx. 1-3 tablespoons)
After your green beans are washed and trimmed of rough areas, add generous swirls of olive oil to large non-stick skillet so the bottom is covered when you swoosh it around. If you're watching calories, you can reduce the amount of oil, and/or use cooking spray.
Turn on skillet to medium heat and add green beans.
Sprinkle beans with S & P. How much depends on your taste.
Saute on medium heat for 10-15 minutes, stirring occasionally. You will hear sizzling, and that is good. You can cover, but they will cook faster.
Then add vinegar like you would to a salad sprinkling over all of the beans. The more you use, the stronger they will be. I suggest starting off with 1 tablespoon, and go up from there after you try them.
Allow to simmer 5 more minutes, but be sure to pick out the beans that cook faster (they will look darker and wilted).
Serve with a full meal, or leave out for an appetizer. They are also great room temp. or cold!
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