October 25, 2016
Dinner, Side Dishes, Beans,
Vegetables, Beans (String), North American, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Make it from scratch more
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"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."
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.
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What a delicious way to make green beans. DH and I thoroughly enjoyed the tartness of the balsamic with a touch of sweetness from the brown sugar. Of course, the rehydrated sundried tomatoes and bacon didn't hurt either. : ) Easy recipe to pull together and it makes a really nice presentation. Served these beans with some salmon and our dinner was a hit.
I made these as instructed and they turned out perfect. What a delicious side dish this is!!!
I made these for a weeknight easy menu, but they are definitely company worthy! Not only pretty on the plate, but delicious! Served with a lime butter chicken, rice, and a fruit salad.