Balsamic-Shallot Green Beans

Directions

1. 1
   Combine vinegar and shallots in small saucepan, and bring to boil medium heat until most of the vinegar is absorbed, about five minutes, leaving about 1 tablespoon of liquid remaining in the pan.
2. 2
   Remove from heat and cool to room temperature.
3. 3
   Add butter, and blend.
4. 4
   Boil beans until crisp-tender, about 6 minutes; drain, and refresh under cold water; pat dry.
5. 5
   Balsamic-shallot butter and beans can be made 1 day ahead; covered separately and chilled.
6. 6
   Combine beans and butter mixture in large nonstick skillet over medium heat, tossing gently until beans are heated through, about 5 minutes.
7. 7
   Season to taste with salt and pepper.