Helen RandellBalsamic green beans and shallots
September 8th 2009 22:45
Inspired by Jason's mum's broad bean with bacon side dish, I decided to create my own bean-y goodness.
Using my bean of choice, green beans, I cooked up this little gem the other night. You can serve these with any roasted meats, or they would be great alongside a casserole with some mashed potato.
Balsamic green beans and shallots
oil
2 shallots, sliced
1 small garlic clove
100g green beans, chopped into 3cm lengths
2 tablespoons sticky balsamic vinegar
Heat oil in a small frying pan and gently cook shallots until golden and soft. Meanwhile, cook beans until soft, either by steaming or boiling them. Once the shallots are cooked, add beans and balsamic, stir to evenly coat.
The sweetness of the shallots balance perfectly with the sweet vinegar and the beans. Very tasty, very good for you.
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Comment by FoodMage
I and Me
Just Writing
I'm going to try this this week with my oven fried chicken. It should be a good compliment. One question, did you reduce your balsamic vinegar or buy it sticky? We don't have any "sticky" balsamic, that I know of, I always have to reduce mine. Even the really good stuff.
Love the recipe. Thanks, Janice
Comment by Helen Randell
Rough Cooking
I bought the vinegar sticky - you could use regular balsamic, but I like the extra sweetness of the sticky version.
Thanks for your comments.
Comment by FoodMage
I and Me
Just Writing
Janice
Comment by Lara M
Love Speaks
Food Slate
With Asian dishes, I swap the balsamic with Hoisin sauce or light soya sauce.
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Mum will be impressed - she is visiting with the stepdad tonight and staying for the week. She has an exhibiiton opening tomorrow night and I am roped in as barman for the evening
I actually have all these ingredients here and this could go nicely with our BBQ'd chook tonight. And this would also work with your broadbeans when you pick them Helen.