Sort ingredients
oldgreybadger
QR Code
Listen
Pdf
Whisk shallots, chicken broth, vinegar, hot honey, and Dijon together in a small bowl. Set aside.
Bring about 1 inch of water to a boil in a large saucepan. The water should not touch the bottom of the steamer insert. If it does, pour out a bit of the water.
Place the steamer insert with the green beans into the saucepan, cover, and cook until crisp tender, 5 to 8 minutes, or longer for softer green beans.
Place green beans in a bowl, drizzle with the dressing, and toss until well coated.
Season with salt and pepper, and serve either warm or chilled.