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Balsamic Green Beans with Red Onions and Shallots

Balsamic Green Beans with Red Onions and Shallots

I served this side dish that I found in the January/February 2012 Cooking Light issue with the Chicken Cacciatore I made recently.  The beans had a nice tangy flavor and the onions and shallots melted in my mouth.  I was the only one in my family that liked them so I enjoyed the remaining green beans today with my lunch.  My kids said they liked the flavor of the sauce but didn’t like the green beans and my husband said it just wasn’t his favorite.  I LOVED these beans so I decided to post the recipe even without the rest of my family’s approval.  If you like green beans and balsamic vinegar – give this tasty side dish a try.

Balsamic Green Beans with Red Onions and Shallots

Heat a teaspoon of olive oil in a skillet over medium heat.  Add the onions and shallots then cook for 6 minutes, stirring often, or until softened.  Add the garlic then sauté, stirring constantly, for 1 minute.  Add the beef broth; cook for 4 minutes or until the onions are really tender and the liquid almost evaporates.  Add the green beans and vinegar; cover and cook for 4 minutes or until the beans are crisp-tender.  Remove from heat and stir in 1 tsp of butter then season with sea salt and freshly cracked pepper, to taste.  Enjoy.

Balsamic Green Beans with Red Onions and Shallots

 

Balsamic Green Beans with Red Onions and Shallots

Balsamic Green Beans with Red Onions and Shallots

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 1 tsp of olive oil
  • ½ red onion sliced thinly
  • 1 shallot sliced thinly
  • 3 cloves of garlic minced
  • ½ cup of beef broth
  • 2 cups of green beans trimmed
  • 2 tbsp of balsamic vinegar
  • Sea salt and freshly cracked pepper to taste
  • 1 tsp butter

Instructions

  • Heat a teaspoon of olive oil in a skillet over medium heat. Add the onions and shallots then cook for 6 minutes, stirring often, or until softened. Add the garlic and sauté, stirring constantly, for 1 minute. Add the beef broth; cook for 4 minutes or until the onions are really tender and the liquid almost evaporates. Add the green beans and vinegar; cover and cook for 4 minutes or until the beans are crisp-tender. Remove from heat and stir in 1 tsp of butter then season with sea salt and freshly cracked pepper, to taste. Enjoy.
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15 Comments

  1. I seldom cooked this side dish of yours and i really like it. I f Im correct we called it here
    “Adobong Sitaw” in PH :p in 15mins we can make it . thanks for sharing 🙂

  2. I love all the flavors in here! I’m a bit obsessed with balsamic vinegar. I’m not a big fan of green beans though so I will try this with some asparagus. Yum!

    Thanks for sharing! 🙂

  3. I would love these but my kids and hubby probably wouldn’t like the onions. I will make them anyway and then get all the leftovers to myself too. Great recipe!

  4. I love adding balsamic to whatever I can… I just love it’s tangy flavor. These beans sound wonderful! Can’t wait to try them!

  5. Kim in MD says:

    YUM! I love everything about these green beans! My husband and I will love this, but my children (like yours) probably won’t. Too bad for them…that just means more for us! 😉

  6. Hi Pam. I am so glad you loved Downton Abbey as much as we did! I too have told everyone I know, and they are all hooked. It is, to me, the best thing on the telly!!!! We cannot wait for season 3. Shirley MacLaine will be cast as the Grandma in NYC. Can’t wait!!!
    Hugs,
    Kris

  7. Green beans are tricky. Many people just don’t love them. As for me, I just adore them any way I can get my mitts on them.

  8. Already tried it and its perfect for my taste promise 🙂
    Its too easy to prepare . added to my list …

  9. Do you think the green beans would taste OK if I used chicken broth instead?

  10. I really liked this recipe! I think next time I would just use a package of shallots and forget the red onion completely. I also added some parmesan/romano/asiago shredded cheese blend at the very end just before serving. I agree that this is very easy to prepare but looks somewhat gourmet (if you care about that kind of thing).