Directions:
- Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
- Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.28 Kcal (2015 kJ) | ||
| Calories from fat | 411.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.77g | 70% | |
|---|---|---|---|
| Cholesterol | 121.48mg | 40% | |
| Sodium | 21.18mg | 1% | |
| Potassium | 395.88mg | 8% | |
| Total Carbs | 17.02g | 6% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.7mg | 9% | |
| Calcium | 73.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 215.52 Kcal (902 kJ) | ||
| Calories from fat | 184.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.49g | 70% | |
|---|---|---|---|
| Cholesterol | 54.4mg | 40% | |
| Sodium | 9.49mg | 1% | |
| Potassium | 177.28mg | 8% | |
| Total Carbs | 7.62g | 6% | |
| Sugars | 3.94g | 35% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 1.77g | 8% | |
| Vitamin C | 7.4mg | 28% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.7mg | 9% | |
| Calcium | 33mg | 7% | |
* 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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