Directions:
- Combine vinegar and shallots in small saucepan, and bring to boil medium heat until most of the vinegar is absorbed, about five minutes, leaving about 1 tablespoon of liquid remaining in the pan.
- Remove from heat and cool to room temperature.
- Add butter, and blend.
- Boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.
- Balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.
- Combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.08 Kcal (532 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 15.75mg | 1% | |
| Potassium | 384.03mg | 8% | |
| Total Carbs | 17.02g | 6% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 73.07 Kcal (306 kJ) | ||
| Calories from fat | 29.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 9% | |
|---|---|---|---|
| Cholesterol | 8.78mg | 5% | |
| Sodium | 9.06mg | 1% | |
| Potassium | 220.82mg | 8% | |
| Total Carbs | 9.79g | 6% | |
| Sugars | 5.06g | 35% | |
| Dietary Fiber | 2.6g | 18% | |
| Protein | 1.99g | 7% | |
| Vitamin C | 9.5mg | 28% | |
| Iron | 1mg | 9% | |
| Calcium | 35.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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