1 lb Green beans
4 Tablespoon Butter
1 large Shallot, minced
1 Tablespoon Balsamic vinegar, plus
1 teaspoon Balsamic vinegar
Black pepper, freshly ground

Green Beans

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.