I am so in love with these green beans that I would eat them every night if I thought my husband would be okay with that, and the funny thing is, he just might be!!! They are SO delicious and even better, they only take 10 minutes to cook.
1 tablespoon balsamic vinegar plus 2 teaspoons
1/2 teaspoon granulated sugar
2 tablespoons olive oil
10 ounces green beans (the original recipe calls for fresh, but I use frozen and just thaw and dry them first)
2 cloves garlic, chopped
1 shallots, sliced
salt and pepper, to taste
1/4 cup water
1 tablespoon butter, unsalted
8 oz mushrooms
Combine 1 tablespoon of balsamic vinegar (save the 2 teaspoons for later) and sugar. Heat a pan over high heat for 2 minutes and then add the oil once the pan is hot. After a few seconds add the green beans, mushrooms, garlic and shallots. Add salt and pepper to taste. Cook for 3 to 4 minutes or until they start to brown. Reduce the heat to medium low and add the ¼ cup of water. A few seconds later add the vinegar and balsamic vinegar mixture. Stir the mixture, and with the lid ajar, cover and cook until the green beans are tender. If the water evaporates before the green beans are tender, add small amounts until they are tender, yet crunchy. Stir in the remaining balsamic vinegar. Add the butter and allow to melt. Serve immediately. Serves 4.