Meg went to out local grocery stock with our list. She came and reported the entire canned vegetable aisle was empty except for canned green beans and canned potatoes. No canned peaches or artichokes either. Is our local supply line drying up? Or was it a busy weekend and she was there on Sunday afternoon?
Thankfully we live where farming and gardening is more that a household hobby. I’ve started ordering fresh produce from a local farm. Pick up is only on Saturday mornings or at their farm by appointment. They usually have booths at the local farmer markets. The most famous and oldest one is downtown, Lancaster Central Market.
My mom made canned green beans with red potatoes and ham pieces or bone by covering the pot and cooking at a slow simmer. These days Cracker Barrel’s green beans taste the same but no potatoes.
These days for my family, I make fresh green beans with a balsamic demi glaze.
Years ago I found this recipe in the Bon Appetit magazine. From my mom’s kitchen every day recipes to fancy taste tested ones, I added to both my cooking skills and style. I wasn’t exactly sure what balsamic vingear was in those days but hey, Bon Appetit chefs printed it so I tried it.
Oh my goodness! A flavor burst my family and friends really enjoy. It’s easy to make and really low skill. The most likely place to mess up is burning the balsamic vinegar while making the demi glaze. That’s fancy for reducing the liquid to thicken without burning it and leaving rich intense flavors!
It became a company dish that is a regular for us. I prepare it from memory these days. The magazine one is long gone from my files.
That was over 25 years ago. I have gone from grocery store balsamic vinegar to buying it at a locally owned store. They have vats full of choices; I stick to the basic one. I take my own bottle to refill. It’s a fun way to shop. The dark rich unflavored balsamic vinegar I use is so thick I almost don’t have to make the demi glaze but it intensifies the flavor. I recommend testing different kinds from your grocery store recognizing price does not always mean best flavor!
I only use a skillet to prepare the dish plus a colander and the usual cutting board. A mini chopper would work great for mincing the onions. You can see in the above photo how thick the balsamic vinegar becomes.
It’s a low stress dish that will wow your guests and show lots of love to your family even the young grandkids. I serve it with roast beef and mashed potatoes. Because it is a dish rich in flavor, I don’t serve it with a main dish that has sauces. Hope you enjoy!
Balsamic Green Beans
- skillet, knife, spoon, cutting board
- 1 pound fresh green beans
- 1/4 cup balsamic vinegar
- 1 tbsp butter
- 1 /2 medium onion, minced
- Trim and cut washed green beans into bite size pieces
- In a skillet bring 2 appx cups of water to boil
- Mince onion
- Put green beans in boiling water, cook until bright green
- Remove immediately, drain, rinse with cold water and put a few ice cubes to stop the beans from cooking
- Add minced onion and butter to the skillet and lightly saute
- Add the balsamic vinegar, cook on medium heat stirring frequently until the balsamic vinegar thickens This doesn'ttake long
- Add cooled green beans to the skillet and toss to coat throughly while heating the beans
- When warm enough, serve