Vermouth Steamed Green Beans

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.

Picture of green beans from recipe

Fresh green beans, lightly steamed with dry vermouth

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

Recommended Equipment:


  1. Heat the olive oil over medium heat on the stovetop
  2. Add the shallot and chili flakes.  Saute until the shallot becomes translucent
  3. Add the green beans stir to coat with oil
  4. 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
  5. Add the vermouth and cover the pan
  6. Cook for another 5 minutes until the beans have turned light green.
  7. Uncover and cook for another 2 minutes to allow more of the alcohol to evaporate
  8. 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°).