Jane's Favorite Tested Recipes
12/18/2006
Last Update
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Green Beans with Chipotle Butter
| ¼ cup (1/2 stick) unsalted butter, room temperature |
| 1 teaspoon chopped canned chipotle chile |
| ½ teaspoon apple cider vinegar |
| ¾ teaspoons salt |
| 1 ½ lbs. green beans, trimmed |
Blend butter, chile, vinegar, and salt in mini processor until smooth.
Cook beans in large pot of boiling salted water until crisp-tender. Drain. Pat dry.
Melt chipotle butter in large skillet. Ad beans and toss until coated and heated through.
NOTE: This is from the Dec. 2006 Bon Appetit. It is for half the given recipe except that "half" the chipotle chile sauce was 3/4 teaspoon and I think it needed a bit more, hence my putting one teaspoon. It said that you could make the butter three days ahead, then refrigerate it. Also that you could boil the beans three hours ahead and just keep them at room temperature. I did them ahead and did not pat them dry. The flavor was really nice and it was not overpowering hot. I served it with Beef Stew and a spinach salad with apples and bacon.