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.
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. |
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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