Green Beans With Shallots And Balsamic Vinegar
1 lb Green beans
4 Tablespoon Butter
1 large Shallot, minced
1 Tablespoon Balsamic vinegar, plus
1 teaspoon Balsamic vinegar
Black pepper, freshly ground
Trim each end of the beans and leave them whole unless they are very large. In that case, cut them diagonally into 1-inch pieces.
Drop into a large pot of boiling, salted water and cook just until they lose their raw taste — 4 to 5 minutes. Immediately drain and run cold water over to stop the cooking. These can be done well ahead and kept at room temperature.
To serve, put 1 tablespoon of butter in a frying pan set over medium heat. Saute shallot for a couple of minutes, then toss beans into the mixture. As you cook them, put the remaining butter and vinegar in a small saucepan. Heat over medium heat, stirring until the butter browns — 2 to 3 minutes.
Immediately stir into the beans, sprinkle with pepper, and serve.