Southern green beans with apricots

Looking for a new way to serve beans? This early 20th century dish is fabulous as a side to just about any main.

INGREDIENTS​:

• 2 pounds (1 kg) fresh green beans, trimmed
• 1 can (14-1/2 ounces) chicken broth
• 1/2 pound bacon strips, chopped
• 1 cup dried apricots, chopped
• 1/4 cup balsamic vinegar
• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon pepper

DIRECTIONS:

1. Place beans and broth in a large saucepan. Bring to a boil. Cook, covered, until beans are crisp-tender, 4-7 minutes; drain.
2. 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.
3. 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.