Servings: 6
Chipotles in adobo sauce give plain old green beans a kick without the need for bacon. Most likely, you’ll have some flavored butter left over. It’s so good that you’ll definitely find other uses for it; try it slathered on corn, or use some to top salmon or steak.
Ingredients
- 3 oz. (6 Tbs.) unsalted butter, softened
- 2 Tbs. finely chopped shallot
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 Tbs. finely chopped canned chipotles in adobo (include 1/2 tsp. of the sauce)
- Kosher salt
- 1-1/2 lb. green beans, preferably haricots verts
- Lemon wedges, for serving (optional)
Nutritional Information
- Calories (kcal) : 150
- Fat Calories (kcal): 100
- Fat (g): 12
- Saturated Fat (g): 7
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 3.5
- Cholesterol (mg): 30
- Sodium (mg): 580
- Carbohydrates (g): 10
- Fiber (g): 4
- Sugar (g): 4
- Protein (g): 2
Preparation
- In a medium bowl, use a fork to mash together the butter, shallot, parsley, chipotle, and 1 tsp. salt.
- Bring a large pot of well-salted water to a boil. Add the beans, and cook until just tender, 4 to 5 minutes for haricots verts, 6 minutes for regular beans. Drain. (If not serving right away, run under cold water to cool, and drain well.)
- Return the beans to the pot over low heat. Toss with enough of the butter to coat the beans. Season with 1/2 tsp. salt, and then serve with the lemon wedges, if you like.
Tip
To Make Ahead: Make the butter well ahead, and refrigerate for up to a week or freeze for even longer. (Let the butter come to room temperature before using.) Cook the green beans up to 2 days ahead. Once cooled, cover and refrigerate. Reheat the beans with the butter, tossing occasionally, until the beans are heated through and the butter is melted.
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