Green Beans with Balsamic Brown Butter
Garden green beans are a summertime treat! And this recipe, a variation of one that I found in Debbie(Meyer) Gore’s cookbook, Good Friend Great Tastes: A Celebrationof Life, Food and Friendship, is quite tasty.
My sister, Marla Payne, is a friend of Debbie’s; they have shared many celebrations of food and Marla actually helped edit both the first and second edition of Debbie’s cookbook.
My sister, Marla Payne, is a friend of Debbie’s; they have shared many celebrations of food and Marla actually helped edit both the first and second edition of Debbie’s cookbook.
Green Beans with Balsamic Brown Butter Serves 6
2 lbs. fresh green beans with stem end removed
1 slice bacon, diced
2 or 3 sprigs of fresh thyme (left on the stem)
Browned Butter
½ cup (1 stick) butter
About ¾ teaspoon fresh thyme leaves, if desired
1 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon pepper
3 or 4 pieces of fried bacon, crumbled – for garnish, if desired
1. Green Beans: Add beans to boiling water that has been lightly salted (about ¼ to ½ tsp.); add sprigs of thyme and bacon. Reduce heat and cook uncovered for several minutes (this helps retain green color); add lid and cook just until tender or tender-crisp (according to preference) – about 5 to 7 additional minutes. Remove thyme stems and drain. Note: If preparing ahead — drain green beans and spray with cold water or add ice cubes to chill; refrigerate until ready to use.
2. Browned Butter: Melt butter in a saucepan or skillet over medium heat, stirring often until deep golden browned — watch carefully. Near end, add thyme leaves if desired . . . and stand back as they will “snap, crackle, and pop.” Remove from heat and add vinegar, salt and pepper.
3. Serving: If serving immediately—pour warm butter over green beans. If preparing ahead—blot green beans with a paper towel and then immerse in warm browned butter. Or, microwave beans to warm and pour warm butter over the top. Garnish with crisp, crumbled bacon if desired.
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| In keeping with the theme of Debbie's book, these green beans were served to friends at a birthday celebration at the home of Ken & LaVetra Brown. |
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| These were the many accompaniments to grilled KC strips. |
Recipe without photos . . .
Green Beans with Balsamic Brown Butter Serves 6
2 lbs. fresh green beans with stem end removed
1 slice bacon, diced
2 or 3 sprigs of fresh thyme (left on the stem)
Browned Butter
½ cup (1 stick) butter
About ¾ teaspoon fresh thyme leaves, if desired
1 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon pepper
3 or 4 pieces of fried bacon, crumbled – for garnish, if desired
1. Green Beans: Add beans to boiling water that has been lightly salted (about ¼ to ½ tsp.); add sprigs of thyme and bacon. Reduce heat and cook uncovered for several minutes (this helps retain green color); add lid and cook just until tender or tender-crisp (according to preference) – about 5 to 7 additional minutes. Remove thyme stems and drain. Note: If preparing ahead — drain green beans and spray with cold water or add ice cubes to chill; refrigerate until ready to use.
2. Browned Butter: Melt butter in a saucepan or skillet over medium heat, stirring often until deep golden browned — watch carefully. Near end, add thyme leaves if desired . . . and stand back as they will “snap, crackle, and pop.” Remove from heat and add vinegar, salt and pepper.
3. Serving: If serving immediately—pour warm butter over green beans. If preparing ahead—blot green beans with a paper towel and then immerse in warm browned butter. Or, microwave beans to warm and pour warm butter over the top. Garnish with crisp, crumbled bacon if desired.
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