Sometimes the easiest recipes produce the most delicious results. These Green Beans with Balsamic Butter fall into that category. They come together SO quickly, making them perfect for a weeknight meal, but the rich, tangy balsamic butter bumps them up a notch, making them equally at home on a holiday table or served alongside an elegant meal for guests.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh green beans – Frozen green beans would work as well.
- Salted butter
- Balsamic vinegar – This recipe is written for balsamic vinegar, not balsamic glaze, which has been reduced for a thicker texture and more concentrated flavor, often with sugar added.
- Green onions
- Fresh garlic
- Salt and pepper
How to Make Green Beans with Balsamic Butter
- Chop some green onions, mince some garlic, then combine them with some balsamic vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.
- When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter, salt and pepper to taste, and serve immediately.
Storing and Other Tips
- Store leftover green beans in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you have leftover butter, store it in an airtight container in the fridge and melt to use on your favorite veggies within 3-4 days.
Frequently Asked Questions
Absolutely! This butter would be great with asparagus, Brussels sprouts, or snap peas.
Yep. Blanch your green beans and prepare your balsamic butter. Store separately, tightly covered, in the refrigerator. When ready to serve, combine the beans with the butter and warm gently over low heat until heated through.
Sure. Just give them a quick blanch like the fresh ones. When they are hot and bright green (this should only take a few minutes), drain and continue on with the recipe as written.
Green Beans with Balsamic Butter
Ingredients
- 2 pounds fresh green beans trimmed
- ¼ cup salted butter
- ½ cup balsamic vinegar
- 3 green onions chopped (the entire thing)
- 2 cloves garlic minced
- salt and pepper to taste
Instructions
- Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/oninon mixture and the butter. Set aside.
- When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter, add salt and pepper to taste, and serve immediately. Serves 8.
Notes
- Store leftover green beans in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you have leftover butter, store it in an airtight container in the fridge and melt to use on your favorite veggies within 3-4 days.
- If desired, you could blanch frozen green beans for this recipe.
Questions & Reviews
I loved this, but my mom who is a traditional beans n’ butter n’ red potatoes gal did not.. So, if you like the traditional way of making green beans, then this is not for you.
I am always looking for simple side dish recipes because that is the area I struggle with the most, and the same ole broccoli and rice gets old!
I bought green beans at the farmers market so I could make these for dinner last night. Oh my, they were so good! My husband and I both loved them; we decided we’ll be planting green beans in our garden next year, just so we can have these all the time!