Fresh green beans flash cooked and topped with a tart cherry and balsamic reduction sauce – with hints of shallot and brown sugar, this glaze will turn anyone into a green bean lover. Oh, and it’s topped with bacon.
Remember when I told you that I didn’t like brussels sprouts when I was a kid in this post – well, I HATED green beans. I remember one of the only times my mom said I had to finish something on my plate or I couldn’t get up from the table, and it was green beans!
If you know anything about me, it that I don’t like to be told what to do. So what didn’t end up in the floor for my golden retriever to eat, was spit in my napkin. Nice try mom.
My palate is a little more refined (I should emphasize little too) and I actually do like to eat green beans (now). They have to be fresh though, I still can’t muster eating canned green beans, even for green bean casserole. I guess fresh options for these and brussels sprouts probably weren’t much of an option when I was growing up, especially in the mountains of Colorado, so I can’t guilt my mom too much.
I’m loving these tart cherry and balsamic green beans – well, because of the tart cherries and balsamic – plus the chopped thick cut bacon that decorates the top. I love the way the acidic taste of balsamic marries with the tart cherries, plus the crisp snap of the beans.
So glad I don’t have to feed them to the dog anymore, even though my current dog wouldn’t dream of eating green beans. But boyfriends – boyfriends like to stick their hands in there mid-picture. “Quality control” they say.
- ½ pound bacon
- 1 small shallot, diced
- ½ cup chicken broth
- ½ cup balsamic vinegar
- ⅓ cup dried tart cherries
- 1 tablespoon brown sugar
- 1 pound green beans, rinsed
- salt and pepper, to taste
- In a large saute pan, cook the bacon until brown and crisp. Remove the bacon from the pan and drain all but about 1 tablespoon of the bacon fat.
- Add the shallots to the pan and let cook over medium-low heat for 2-3 minutes, or until the shallots have softened.
- Add the chicken brown and with a wooden spoon, scrap up any brown bits that have stuck to the bottom of the pan. Add the balsamic vinegar, tart cherries and brown sugar and stir to combine.
- Bring to a boil and then let the mixture simmer, stirring occasionally for 15-20 minutes, or until the glaze has become thick and syrupy.
- While the glaze is reducing, bring a pot of water to a boil and drop the green beans. Return to a boil, letting the green beans cook 1½ to 2 minutes. Drain and immediately add the green beans to an ice water bath, shocking the beans so they remain crisp and vibrant green.
- As soon as the glaze has reduced, add the green beans and toss to coat. Season with salt and pepper.
- Transfer the green beans to a serving dish, pouring any remaining glaze over top. Garnish with chopped bacon and serve.