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
- 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
- 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.
|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%|
Cool below 70° within 2 hours, and below 41° within 4 hours. Store for up to 7 days under refrigeration (less than 41°).