Karl’s Green Beans with Balsa Mela Vinegar

I had Stone Soup-ed my plain ham steak for Sunday’s dinner. Simple steamed green beans seemed inadequate. They needed dressing—a bit of butter, green onions and garlic would not be amiss.

Karl’s Green Beans with Balsa Mela Vinegar

Two years ago, Miriam had brought me back a bottle of real balsamic vinegar—most of what is sold in America is at best a watered down version of the original.  The good stuff—at least $200/bottle—I had been given instructions never to use this vinegar on a dish that would muddle its flavor. The owner/producer—that she had talked to—made a second apple based vinegar, Balsa Mela, that he considered more of an everyday vinegar.  This seemed a good time to use it.

Karl’s Green Beans with Balsa Mela Vinegar

Ingredients

1 lb. green beans

1 Tbs. butter (vegetable oil for Vegan)
3 green onions
2 cloves garlic, minced

1 tsp. Balsa Mela balsamic vinegar
¼ tsp. black pepper
pinch Kosher salt

Directions

1. Trim and cut the green beans into 1-1½ inch pieces.

2. Finely slice the green onions, keeping the white parts separate.

3. Steam the green beans for 3 minutes, but.

Tip: Do not shock the beans or run cold water over them.

Note: Steaming the beans for only three minutes will leave them slightly under cooked, but they will continue to cook to crisp tender as you finish the dish.

4. Drain the water out of the steaming pot and melt the butter over a medium heat.

5. Sauté the garlic and green parts of the onions until fragrant, about one minute.

6. Return the beans to the pot and toss to coat them with the butter.

7. Drizzle the vinegar over the beans and add pepper and salt to taste.

8. Toss to distribute the seasonings and transfer to a serving bowl.

9. Garnish the green beans with the white onion bits.

10.Serve warm.