Japanese Seven Spice Green Beans in a Balsamic Reduction

BalsamicSevenSpicebfLOThis post has a l-o-o-o-ng title for a short ‘n simple, ermmm, method – can’t really call it a recipe – that turns canned green beans into something pretty darned wonderful, in my mebbe not so humble opinion.

The secret(s)? Japanese Seven Spice – also known as Shichimi Togarashi – and balsamic vinegar. And, yes, that is some pretty darned wonderful 25 year old balsamic vinegar I’m using, but you could use your everyday balsamic.

BalsamicGreenBeansPlatebfLOInterested? Let’s begin, shall we?

•1 can green beans, undrained
•Balsamic vinegar
•Japanese Seven Spice blend

PotRoastPlatterbfLOEmpty the can o’ beans and it’s liquid into a small sauce pan. Add a goodly drizzle of balsamic vinegar and a nice dash or three of your Seven Spice.

Bring to a boil, then reduce the heat and simmer until most of the liquid has cooked off.

That is IT! I got the basic idea from someone on da Google and switched it up a bit by using the good stuff and adding the Seven Spice. Deceptively simple, surprisingly delicious, and, how festive looking on that platter?

We had ours along side a Pot Roast o’ Love and some oven roasted red potatoes and were very happy.

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