Tuesday, December 8, 2015

Green Beans With Chipotle Butter


I love at least one spicy dish on my Thanksgiving and Christmas tables. The traditional menu, while delicious, screams for a bit of heat. These green beans are the perfect solution. Crisp-tender, mixed with pecans and sauteed onions, then bathed in a delicious chipotle infused butter. Quick, delicious and pretty. Happy Holidays!


Green Beans With Chipotle Butter
(Makes 10 cups)

1 stick unsalted butter, softened
1 canned chipotle pepper, minced
1/2-1 tsp adobo sauce (from the chipotle can) amount depends on your heat tolerance
2 lbs green beans, trimmed
2 tablespoon extra virgin olive oil
3 green onions, white & green parts
1/3 cup shallots, minced
1 cup pecan pieces, toasted
1 teaspoon kosher salt
1/2 teaspoon pepper
sea salt

In a small bowl, combine the softened butter, chipotle, and adobo sauce until well mixed. Cover and refrigerate. (You can make the chipotle butter up to two days ahead. Store in refrigerator until ready to use)

Bring a pot of salted water to a boil. Cook green beans until vivid green and al dente. (tender with a bit of a bite). Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the green onions and shallot and saute until light golden brown. Add the pecans and continue cooking until the onions are golden brown. Add the chipotle butter to the pan and stir until melted. Add the green beans and the teaspoon of salt and 1/2 teaspoon of pepper. Stir until the beans are warm. 

Transfer beans to a serving platter and pour any remaining butter sauce over top. Serve.



It is Holiday Side Dish Week at Food Network's Fall Fest roundup. Do you have a favorite side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: 
Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: 
Fennel and Potato Gratin
The Mom 100: 
Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: 
Rye & Roasted Butternut Squash Dressing
Red or Green: 
Green Beans with Chipotle Butter
The Mediterranean Dish: 
Shrimp Bruschetta
The Wimpy Vegetarian: 
Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: 
Lobster, Artichoke and Spinach Bake
Creative Culinary: 
Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 
7 Holiday Sides That Won't Spoil Dessert
FN Dish: 
5 Indulgent Side Dishes to Deck Your Holiday Table


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.


1 comment:

  1. It looks good and delicious, I am craving to have it and will definitely going to try this out. Thanks for sharing the recipe with us

    ReplyDelete