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.

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.