You're Going To Love These Green Beans with Chipotle Butter

This is an easy recipe with a big taste. It's made with a compounded butter and once the butter is made there is enough that you can also use it on other things such as broccoli. The flavor is smokey with a little heat but not overly so. We adapted this recipe after finding it in an old Bon Appetit magazine (Dec. 2006). We steam the beans instead of boiling them so we can preserve the vitamins and flavor and we give them a quick saute instead of stirring them in a pot. You can add a sprinkle of toasted pinons or pepitas (pumpkin seeds) if you'd like.

Ingredients: 1 stick unsalted butter at room temperature
1 1/2 teaspoons chopped canned chipotle chile (you can buy a can of chipotle chilis in adobo sauce in the Mexican Food section of your grocery store--use what you need and freeze the rest)
1 teaspoon apple cider vinegar
3/4 teaspoon sea salt
3 lbs of green beans, trimmed (feel free to use however many green beans you'd like and simply adjust the amount of butter, using enough to coat them all)

Directions: Blend butter, chile, vinegar, and salt in mini processor until smooth. Transfer to small bowl or jar. You can make this ahead of time and stick it in the refrigerator.
Next steam the beans for 3 minutes. Drain. Melt chipotle butter in large frying pan over medium heat. Add the beans and saute in the butter for 3-5 minutes until they just start to blister. Stir frequently. Season with a pinch of salt if needed. Transfer to bowl, top with nuts if desired and enjoy.

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