Apricotglazedgreenbeans Recipes
APRICOT GLAZED GREEN BEANS
Make and share this Apricot Glazed Green Beans recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over high heat, bring 2 inches of water to a boil. Add the green beans and carrot ribbons. Cover the saucepan and cook 5 minutes, or until the veggies are crisp-tender; drain.
- Meanwhile, in microwave on high power, heat the apricot preserves 30 seconds or until it becomes liquid. Place the green beans and carrots in serving bowl; toss with apricot preserves, salt, and cayenne pepper to coat.
Nutrition Facts : Calories 50, Fat 0.1, Sodium 154.1, Carbohydrate 12.7, Fiber 2, Sugar 5.7, Protein 1.1
SOUTHERN GREEN BEANS WITH APRICOTS
Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. -Ashley Davis, Easley, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place beans and broth in a large saucepan. Bring to a boil. Cook, covered, until beans are crisp-tender, 4-7 minutes; drain., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings in pan., Add apricots to drippings; cook and stir over medium heat until softened. Add vinegar, salt, garlic powder, pepper and beans; cook and stir until beans are coated, 2-3 minutes longer. Sprinkle with bacon.
Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 464mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 5g fiber), Protein 6g protein.
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
Categories Salad Side Low Fat High Fiber Apricot Papaya Pistachio Green Bean Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
- Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
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