The original recipe called for twice as much butter, which is delicious but not necessary. Serve with cornbread butternut squash and mushroom casserole.
This makes a *lot* of beans--1/2 a pound is more than enough for two people.
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperatureunsalted butter
1 1/2 teaspoons chopped canned chipotle chile
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3 pounds green beans, trimmed
Blend butter, chile, vinegar, and salt in mini processor until smooth.
Transfer to small bowl, do ahead can be made 3 days ahead.
Cover and chill.
Cook beans in large pot of boiling salted water until crisp tender, about 5 minutes; drain and pat dry.
Do ahead can be made 3 hours ahead.
Let stand at room temperature.
Melt chipotle butter in large pot over medium high heat.
Add beans and toss until coated and heated through, about 3 minutes.
Transfer to bowl.
Chipotle chiles are dried, smoked jalapenos canned in a spicy tomato sauce, which is sometimes called adobo.
They are available at some supermarkets, specialty foods stores, and Latin markets.
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