GRANDPARENTS DAY MAGAZINE
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Food, food, food

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.
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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.
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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES