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Summer Fest: Green Beans with Balsamic Browned Butter

August 11, 2010 by Nicole 54 Comments

Green Beans with Balsamic Browned Butter

It’s Summer Fest time and this week we’re celebrating herbs, greens, and beans.  My contribution to the party is a simple side dish of green beans dressed in a rich balsamic browned butter sauce.  It can be thrown together in minutes and has an extremely short ingredient list, but don’t let that fool you.  The flavor of these green beans will blow you away!

Green Beans with Balsamic Browned Butter

1 pound green beans, trimmed
2 tablespoons butter
1 tablespoon balsamic vinegar
salt, to taste
pepper, to taste

Cook green beans in a large pot of salted water just until crisp-tender; drain then arrange on a serving plate.  In a small saucepan, melt butter over medium heat.  Cook until the butter solids have started to brown, about 2 – 3 minutes.  Remove pan from heat.  Add the tablespoon of balsamic vinegar – be careful, it will sputter.  Swirl pan or stir with a long-handled spoon until it stops bubbling.  Season with a bit of salt and freshly ground black pepper then spoon butter mixture over the green beans.  Serves 4.

Other Recipes Featuring Herbs, Greens, and Beans:

  • Maple-Rosemary Glazed Walnuts
  • Herbed Cheese Biscuits
  • Cilantro Caesar Salad with Carne Asada
  • Cucumber Salad with Fresh Dill
  • Tangerine and Jicama Salad with Garlic and Cilantro
  • Whole Wheat Greek Orzo Salad
  • Creamy Spinach Soup
  • Edamame and Pea Soup with Herbed Lemon Cream
  • Herbed Tuna Salad with Feta and Pine Nuts
  • Green Beans with Bacon and Tart Cherry Balsamic Glaze

Other Summer Fest Attendees Celebrating Herbs, Greens, and Beans:

  • Todd and Diane at White on Rice Couple use fresh mint to make Homemade Mint Chocolate Chip Ice Cream
  • Margaret at A Way to Garden stores a year of herbs—and makes one-pot Farinata a polenta dish with greens
  • Food Network UK is on the edge with herbs and greens
  • Caroline at the Wright Recipes is cooking up Wax and Butter Bean Herbed Salad
  • Jennifer and Mark at Gilded Fork have a virtual garden of recipes for basil, cilantro, fennel, lavender, lemongrass, rosemary, sage and tarragon.
  • Cate at Sweetnicks shares Fresh Green Bean Salad with Herb Vinaigrette
  • Alana at Eating From the Ground Up has Shirred Eggs with Fresh Herbs
  • Healthy Eats share their Top Six Herbs
  • Allison at Food2 shows how to use up leftover herbs with Use-it-up Pesto
  • The Cooking Channel has The Best Bean Salads and a French take on beans, greens, and herbs
  • The FN Dish has recipes for The “Other” Summer Greens
  • Tigress in a Jam has a preserving–book giveaway, and ways to put up greens, beans, herbs
  • Kelly at Just a Taste shares Fresh Herb Ricotta
  • Caron at San Diego Foodstuff shares recipes for Kale and Feta Empanadas and Roasted Romano Beans
  • Judy at Tuscan Diva shares her Tuscan Herb Blend
  • Tara at Tea & Cookies shares her Clean Out the Fridge Frittata
  • Shauna and Danny at Gluten-Free Girl and the Chef tell us What to do with Fava Beans
  • Paige at The Sister Project says Aloha, Pesto

How You Can Join in Summer Fest 2010

Summer Fest 2010 Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays, you can contribute in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Mattbites.com).

Summer Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit
8/25: Tomatoes

Filed Under: Side Dishes, Summerfest 2010, Vegetarian

Previous Post: « Silent Sunday: How Did You Spend Your Weekend?
Next Post: Food Blog Friday: Coconut Cupcakes from Simply Recipes »

Reader Interactions

Comments

  1. Winnie says

    August 11, 2010 at 4:11 pm

    I wrote about one of my favorite herbs in honor of this week's summer fest. It's anise hyssop, and the post is found here: http://blog.healthy-green-lifestyle.com/anise-hyssop.html Thanks!
    Reply
  2. Lana says

    August 11, 2010 at 4:27 pm

    In Serbia green beans are cooked until soft, with onions, garlic, carrots, parsnips...I made my Dad a simple dish of blanched green beans sauteed with garlic and some kosher salt, and he loved it! I taught an old dog a new trick:) I have to try balsamic with green beans - it's sounds like a sure winner. My contribution to this week's Summer Fest is a story and a recipe behind it, for a comforting vegetarian Bean Stew.
    Reply
  3. Lana says

    August 11, 2010 at 4:31 pm

    OK. I forgot to post the link! Sorry, sometimes I do feel like a techno-peasant! http://bibberche.com/2010/08/bean-stew/
    Reply
  4. Nancy says

    August 11, 2010 at 4:50 pm

    Oh boy!!! Another tasty way to prepare my beloved green beans!!! This is what I love so much about this cross blog event - I keep finding wonderful new ways to prepare the foods I love!! Here is my contribution - Green Beans with Tarragon Vinaigrette Can't wait to see what else everyone comes up with!!
    Reply
  5. Fran says

    August 11, 2010 at 7:47 pm

    Green beans are the go with everything vegetable, aren't they? I like them hot or cold and your shot makes them look so delicious. I posted a Green Curry Shrimp recipe for my first Summer Fest contribution here: http://bit.ly/96cwR8
    Reply
  6. Sommer @ A Spicy Perspective says

    August 11, 2010 at 9:27 pm

    The beans look fantastic! I have a post for stone fruit: http://aspicyperspective.blogspot.com/2010/07/cultured-kiddos.html It's an amzing cake--easy enough for my kids to make on their own!
    Reply
  7. Purple Cook says

    August 12, 2010 at 4:13 am

    For Summer Fest: We are getting awesome green beans week after week in our CSA. Two fun things on my blog about Green Beans. Here is how they were featured at my recent Local Produce Party. http://purplecook.blogspot.com/2010/08/green-beans-with-caramelized-shallots.html And this was a great dish I took to a recent playdate at the lake. YUM! http://purplecook.blogspot.com/2010/08/green-beans-and-roasted-tomato-salad.html
    Reply
  8. Alana says

    August 12, 2010 at 6:03 am

    Oh, I need a little twist on my green beans- they've been steamed with a bit of olive oil every day around here. I'm not complaining, but this one will help us out! Thanks so much for bringing this party together- it's been so fun to be a part of....
    Reply
  9. Liz from Healthy Eats says

    August 12, 2010 at 12:59 pm

    Hi Nicole, These look delicious. I have a bag of green beans just waiting to be used...hello, tonight's side dish! Maybe I can throw a few herbs from our summerfest post on top: http://blog.foodnetwork.com/healthyeats/2010/08/11/summer-fest-our-top-6-fresh-herbs/
    Reply
  10. Caron Golden says

    August 12, 2010 at 5:33 pm

    So simple, yet wonderful ingredients! Nicole, this is terrific! I think I'd also add toasted or perhaps candied walnuts... Miss you! Caron
    Reply
  11. Quit Eating Out says

    August 13, 2010 at 6:20 am

    Last weekend I picked up some delicious Balsamic Vinegar at our local Farmer's Market... this will be a perfect use for it! Thanks for posting. Have a great weekend!!!
    Reply
  12. Caroline Wright says

    August 13, 2010 at 6:48 am

    This looks so good-- anything with browned butter is the best in my book. So thrilled to be in your company for Summer Fest! Thanks for all the link love and kind words. Can't wait to see what you cook up next week for stone fruit!
    Reply
  13. Louise says

    August 13, 2010 at 7:44 am

    oops forgot to leave my contribution to "Summer Fest"- I did Fritto Misto with Garlic Parsley Aioli http://2besatisfied.blogspot.com/2010/08/summer-fest-fritto-misto-with-roasted.html
    Reply
  14. caitlin says

    August 13, 2010 at 11:02 am

    I love this week's ingredients. I am cooking up a storm with my garden gluts. One for my bunches of parsley and basil: http://veganscene.wordpress.com/2010/07/24/cashew-pesto-paste/ And kale, does anyone else have masses of kale to harvest right now? http://veganscene.wordpress.com/2010/07/22/natural-neon-energy/ http://veganscene.wordpress.com/2010/08/01/gluts/
    Reply
  15. kelly says

    August 15, 2010 at 10:20 am

    Love this recipe and can imagine how perfect it would taste. Still haven't gotten off my rump to join in on the Summer Fest. It's such a terrific idea!
    Reply
  16. Adrienne says

    August 16, 2010 at 11:25 am

    I know I'm late to the party, but I made this parsley and pepita pesto last Thursday and served it over green beans. It was really good, and a great way to use a bunch of parsley.
    Reply
  17. Naseer @ GreenThumbGeeks says

    August 17, 2010 at 8:41 pm

    Never heard of balsamic browned butter before, but it sounds delicious and simple. Thanks! Here's Emily's contribution on Green Thumb Geeks for "herbs, beans, and greens" week. There some great tips in this one about freezing pesto. http://www.greenthumbgeeks.com/2010/08/recipe-tomato-and-mozzarella-paninis-with-basil-pesto/
    Reply
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