1stickbuttersalted or unsalted, softened to room temperature
2ouncesgoat cheese½ of a 4-ounce log
¼teaspoonsaltif using unsalted butter
3large clovesgarlicthinly sliced
1tablespoonred wine vinegaror to taste
salt and freshly ground black pepperto taste
Goat Cheese Chipotle Butter
Combine ingredients in a mini food processor or blender. Process until smooth. Set aside.
Heat a cast-iron skillet or saute pan over high heat for 2 minutes.
Add the oil, heat to shimmering and add the green beans. Spread them out into a single layer, reduce heat to medium-high and cook 2 minutes without stirring or until beans begin to char.
Stir, add the garlic, then cook 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.
Give the beans a light splash of the red wine vinegar and season to taste with salt and black pepper, to taste.
Toss with the butter and stir until melty soft. Serve immediately.
After washing, dry the beans as best you can so you don't have wet, watery beans hitting the hot oil.MAKE AHEAD: The Goat Cheese - Chipotle Butter can be made 2-3 days ahead of time.FREEZER-FRIENDLY: The butter can be made ahead and frozen. Wrap securely and freeze for up to 2-3 months.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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