First off, in case you didn’t notice, the site is looking quite a bit different this morning. I’d like to send a big shoutout and thank you to my friend Jen for doing the redesign. She is so talented, and I really can’t thank her enough.
So, these green beans. They’re amazing! I’m not usually a fan of green beans, unless in a soup or the like. But, sauteed in some of this sweet (yet, sour sauce) with a little bacon thrown in for good measure – and I could have ate the whole bowl.
It’s perfect for Thanksgiving. Green beans are a traditional side on most turkey day tables, but it’s usually in the form of green bean casserole. This is much lighter and fresh, leaving more room for turkey & gravy! But, I also see myself enjoying this take on beans in the summer too – when green beans are pouring out of my garden. Definitely a keeper!
Apricot Glazed Green Beans
1 lb fresh green beans, trimmed
6 clives of bacon, cut into pieces
3 cloves garlic, minced
1 shallot, finely chopped
1/4 cup apricot preserves
3 tbsp white wine vinegar
kosher salt
Bring a large pot of water to a boil. Add 1 Tbsp salt, then add the green beans, and cook until just tender 3 to 4 minutes. Drain and run under cold water to cool.
Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes. Add the garlic and shallot, and cook, stirring occasionally, until the garlic begins to brown, about 2 minutes.
Stir in the jam, vinegar, and 1/4 tsp each salt and black pepper. Add the green beans and toss to coat. Fold in the bacon. Serve warm.
Source: adapted from Woman’s Day, November 2012
