Best Balsamic Vinegar Green Beans Recipes

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

COUNTRY-STYLE GREEN BEANS W/BACON, ONIONS AND BALSAMIC VINEGAR

Steps:

• Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
• Drain on paper towels, set aside.
• Add half a stick of butter to bacon grease, (4 Tbl.).
• Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
• Remove from heat.
• In crockpot, put 2 cans (drained) green beans.
• Sprinkle with a little salt and pepper.
• Sprinkle with half the bacon, broken into small pieces.
• Sprinkle with half the cooked onions.
• Sprinkle with half, (1/2 tsp.), dark brown sugar.
• Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.)LOL.
• Drizzle with 1/2 Tbl. balsamic vinegar.
• Repeat everything (*just draining one can, and add the fourth (last) can of green beans with the water from can pouring over evenly.).
• Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
• Cut up your 2 Tbl. butter into 8 pieces and dot top.
• Cover and heat over high til hot throughout.
• About 45 minutes.
• You can also do this on the stove, or even in the oven in a casserole dish (covered.).

BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
• Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
• Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
• Add red pepper flakes, thyme, and bay.
• Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
• Increase heat to high, bring to simmer, cover, then place pot in oven.
• After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
• While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
• Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
• Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
• Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.

ROCKFISH WITH BALSAMIC VINEGAR REDUCTION AND FRENCH GREEN BEANS TOSSED WITH RADICCHIO

Steps:

• In a medium sized bowl, marinate the rockfish fillets in extra-virgin olive oil, the juice of 1 lemon, and garlic After the fillets have soaked in the marinade for a few minutes, sear the fillets in olive oil in a medium sized pan until cooked through. Season with salt and freshly ground pepper, to taste. Bring vinegar to a boil, reduce heat and simmer until reduced by 1/2 and liquid becomes syrupy. Set aside to garnish the fish. Serve with French green beans and top with a few fried rice noodles. French Green Beans: 1/2 pound French-cut green beans 1 head radicchio Salt and freshly ground black pepper. In a medium-sized pot, bring water to a rapid boil. Add the green beans for approximately 2 to 3 minutes, then immediately drain them from the pan and shock them in ice water. Drain the beans from the ice water and set aside. Slice the fennel bulb very thin. Cut and wash the radicchio head and slice it into quarters. Toss all of the vegetables together in a medium sized bowl and add salt and freshly ground pepper, to taste. Place the vegetable melange in the middle of the plate. Top with a fish fillet. Drizzle reduced balsamic vinegar around the plate.

COUNTRY-STYLE GREEN BEANS W/BACON, ONIONS AND BALSAMIC VINEGAR

Steps:

• Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
• Drain on paper towels, set aside.
• Add half a stick of butter to bacon grease, (4 Tbl.).
• Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
• Remove from heat.
• In crockpot, put 2 cans (drained) green beans.
• Sprinkle with a little salt and pepper.
• Sprinkle with half the bacon, broken into small pieces.
• Sprinkle with half the cooked onions.
• Sprinkle with half, (1/2 tsp.), dark brown sugar.
• Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.)LOL.
• Drizzle with 1/2 Tbl. balsamic vinegar.
• Repeat everything (*just draining one can, and add the fourth (last) can of green beans with the water from can pouring over evenly.).
• Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
• Cut up your 2 Tbl. butter into 8 pieces and dot top.
• Cover and heat over high til hot throughout.
• About 45 minutes.
• You can also do this on the stove, or even in the oven in a casserole dish (covered.).

BALSAMIC VINEGAR GREEN BEANS

Steps:

• Cut Green Beans in half
• In a large deep skillet, saute' your garlic, onions, salt, pepper in the olive oil. I use popcorn salt for a buttery rich taste.
• Cook on medium high stirring constantly so the garlic does not burn. When the garlic is toasty, add in the green beans and balsamic vinegar. Cook until almost to your liking (crisp-tender). Stir frequently.
• Add 1/4 to 1/3 cup of water. Put a lid on and turn off the heat but don't remove the pan from the burner. just let it sit there for 4-5 minutes.
• Taste to see if it needs more seasoning and add a little more of the balsamic vinegar.