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Green Beans with Balsamic-Shallot Butter

balsamic beans up
Now, back to something healthy(ish). These beans are a great summer side dish. I made them to go with Modern Beef Wellington the other night and they were the perfect complement. Still fresh tasting but sweet, savory and flavorful. I can also see these beans pairing well with Panko Crusted Pork Tenderloin. What’s great is that the beans and butter can be prepped ahead of time and when you’re ready to go you can just heat them up together in a saute pan. I’m all about prepping ahead, so I’ll be coming back to these beans…

Green Beans with Balsamic-Shallot Butter


  • 2 lb. green beans, rinsed and trimmed
  • 1/2 cup balsamic vinegar
  • 2 large shallots, finely chopped
  • 4 tbsp butter, room temperature


  1. Combine balsamic vinegar and shallots in a small saucepan and bring to a boil
  2. Boil over medium heat until most of the vinegar is absorbed (you should have about 1 tbsp liquid left) - stir frequently for 5-6 minutes
  3. Transfer the mixture to a small bowl to cool completely
  4. Once the mixture is cooled mix in the room temperature butter with a fork until it's well combined
  5. Bring 1-2 cups water to a boil in a large saute pan that has a lid
  6. Add in the beans and cover with the lid for about 5 minutes or until the beans are crisp-tender
  7. Remove the beans from the water and shock in an ice bath to stop the cooking
  8. Pat the beans dry and at this point you can refrigerate the beans and balsamic-shallot butter until you're ready to use (you can do this up to a day ahead)
  9. Once you're ready to cook the beans, combine the beans and balsamic-shallot butter in a large saute pan
  10. Saute over medium heat until beans are heated through, about 5 minutes
  11. Season to taste with salt and pepper

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