In my last post I talked about the ways that dry vermouth can be used in cooking, and said I’d follow up with an example. This is a fairly simple recipe, which uses the sweetness of the vermouth and shallots to compliment the flavor of the green beans.
Cooking Time: 20 minutes
Yield: 4, 1 cup servings
Ingredients:
- 1 tablespoon olive oil
- 3 tablespoon diced shallot (or substitute 1 teaspoon garlic)
- 1 teaspoon dried chili flakes1 pound fresh green beans, trimmed
- 1/4 cup dry vermouth
Recommended Equipment:
Preparation:
- Heat the olive oil over medium heat on the stovetop
- Add the shallot and chili flakes. Saute until the shallot becomes translucent
- Add the green beans stir to coat with oil
- Allow the green beans to cook for about 5 minutes, sirring once or twice. Be sure to scrape the bottom of the pan to move the shallots, or they may burn
- Add the vermouth and cover the pan
- Cook for another 5 minutes until the beans have turned light green.
- Uncover and cook for another 2 minutes to allow more of the alcohol to evaporate
- Serve immediately, or cover and hold over low heat.
| Nutrition Facts | |
| Calories 80.52 Calories from Fat 31.5 | |
| % Daily Value | |
| Total Fat 3.5 g | 5% |
| Saturated Fat 0.5 g | 3% |
| Trans Fat 0 g | |
| Cholesterol 0 g | 0% |
| Sodium 9 g | 0% |
| Total Carbohydate 11.05 g | 0% |
| Dietary Fiber 4.025 g | 16% |
| Sugar 2.275 g | |
| Protein 2.3 g | 5% |
Food Safety:
Cool below 70° within 2 hours, and below 41° within 4 hours. Store for up to 7 days under refrigeration (less than 41°).