Tangy Tomato-Glazed Green Beans
October 25, 2016
"These beans, covered with a balsamic-brown sugar glaze, are well-matched with ham, turkey, steak, roast beef or any other meat to be served for a special occasion or to accompany a weeknight meal."
- Serving Size: 1 (222.7 g)
- Calories 258.1
- Total Fat - 16.2 g
- Saturated Fat - 5.4 g
- Cholesterol - 44.4 mg
- Sodium - 1100.3 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.3 g
- Sugars - 6.6 g
- Protein - 15.3 g
- Calcium - 53.4 mg
- Iron - 1.7 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.3 mg
Wash beans, trim ends, and remove strings.
Cook beans in boiling water to cover 10 minutes or until crisp-tender. Drain and set aside.
Bring vinegar to a boil in a saucepan; remove from heat. Add tomatoes; let stand 10 minutes. Drain tomatoes, reserving vinegar. Coarsely chop tomatoes.
Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tablespoon drippings in skillet. Crumble bacon, and set aside.
Cook shallots in reserved bacon drippings over medium heat, stirring constantly, until tender.
Add reserved vinegar, chopped tomato, brown sugar, salt, and pepper. Cook over low heat until sugar melts, stirring occasionally.
Add beans to skillet, and toss gently. cook just until thoroughly heated. Spoon bean mixture into a serving bowl; sprinkle with bacon.
Tips & Variations
No special items needed.