I created this Balsamic Glazed String Beans with Sun Dried Tomatoes recipe for a different twist to string beans. I use haricots verts which is a variety of French green beans that are thin. But, if you prefer you can use regular green beans.
1 pound of haricot verts (French green beans)
3 cloves of garlic, minced
1 small shallot, minced
3 slices of bacon cut into small pieces
2 ounces of sun-dried tomatoes sliced into small pieces
2 teaspoons of olive oil
1 cup of balsamic vinegar
1 teaspoon of crushed red pepper
Kosher salt (to taste)
Take the string beans and place in a glass bowl. Microwave on frozen vegetable setting. Drain excess water. Set string beans aside.
To prepare the balsamic vinegar glaze pour the 1 cup of vinegar into a small stainless steel pot and cook until it is reduced using a medium setting for about 10 minutes. Set aside.
Using a large wok or skillet, heat the pan on a medium setting.
Add to the pan the olive oil and bacon. Cook until the bacon renders the fat and is somewhat crispy.
Add the garlic, shallot, crushed red pepper, and sun dried tomatoes. Cook for about two minutes. Add the string beans.
Add the balsamic vinegar reduction over the mixture and stir well. Sprinkle with kosher salt.
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