January 3, 2017
3 cups Maas River Farms Petite Whole Bean Melange
1 tablespoon minced shallot, set aside
1 tablespoon white truffle oil
1 teaspoon Pure Vanilla Extract
1 tablespoon butter
1/2 teaspoon garlic powder
1/3 teaspoon chipotle chili powder
Freshly ground black pepper
Heat oil in a large non-stick skillet over medium heat.
Add beans, sauté for about 6-8 minutes.
Add shallot and vanilla extract; sauté until shallot is tender.
Add garlic powder and pepper; stir to coat.
Sauté until beans are crisp-tender, about an additional 5-7 minutes.
Add butter; stir until melted and season to taste with salt and pepper.