LeRoux Green Beans Print Recipe

** Available at LeRoux Kitchen


  • 1 Lb. Fresh Green Beans, trimmed
  • 1 ½ Tbs. Unsalted Butter, divided
  • 1 ½ Cups Frozen Pearl Onions (about 7 oz.), thawed and patted dry
  • 1 Garlic Clove, minced (about 1 tsp.)
  • 1/3 Cup LeRoux 18 Year Balsamic Vinegar**
  • 1 Tbs. Granulated Sugar
  • ½ Tsp. Kosher Salt**
  • ¼ Tsp. Black Pepper**


  1. Cook beans in boiling water in a large covered saucepan until crisp-tender. Immediately plunge beans into a cold ice-water bath. Drain well.
  2. Heat 1 tbs. of butter in a large non-stick skillet over medium heat. Add pearl onions to the pan, stir often until the veg begins to caramelize and become tender (about 10 min.).
  3. Add balsamic and sugar to the pan and cook until reduced to a light syrup consistency (3-4 min).
  4. Add beans, salt & pepper and remaining ½ Tbs. butter, toss to coat and serve immediately.