Green Beans with Bacon and Tart Cherry Balsamic Glaze

Green Beans with Tart Cherry Balsamic Glaze

Bacon is good.  Bacon with tart cherry balsamic glaze is even better.  The nice thing about this dish is that once you pour this delicious glaze over a pile of healthy green beans, and you don’t even have to feel guilty about the bacon.

This is easy enough to be thrown together for a weeknight meal, but after you taste it you’ll want to serve it at a dinner party.  It might even find its way to your holiday table.  It’s that good.

If you’re not a fan of green beans, or if you tend to prefer meat with your bacon, try this glaze spooned over a grilled pork tenderloin – trust me, you’ll love it.

Tart Cherry Balsamic Glaze

Green Beans with Tart Cherry Balsamic Glaze

3 slices bacon
1 small shallot, diced
1/2 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup dried tart cherries
1 tablespoon brown sugar
1 pound green beans, trimmed and rinsed
kosher salt, to taste
freshly ground black pepper, to taste

In a saute pan, cook the bacon until brown and crisp. Remove bacon and let drain on a paper towel then remove all but 1 tablespoon of bacon drippings from the pan. Add shallots to the pan and let cook over medium-low heat for a few minutes until softened and just starting to brown. Add chicken broth and stir up any brown bits left from the bacon. Add cherries and balsamic vinegar and bring to a boil. Turn heat down to low and let simmer, stirring occasionally until thick and syrupy, 15-20 minutes.

While glaze is reducing, steam green beans until crisp-tender. When glaze is reduced to a syrupy state, season to taste with salt and pepper. Add steamed green beans to pan with the glaze and toss until they are lightly coated. Remove green beans to a platter using tongs, then pour remaining glaze and cherries over the top of the beans. Crumble the bacon slices over the beans and serve.

Yield: 4 servings

  1. Karoma

    Quantity on the cherries? Variety?

    3:21 am  Jun 14th, 2010
  2. Aulani

    Looks great ! Noticed that no cherries are mentioned in the ingredients list. How many cherries did you use? Thanks for posting…am anxious to try this one!

    3:21 am  Jun 14th, 2010
  3. Madelon

    Looks delicious, but where are the cherries 😉

    3:30 am  Jun 14th, 2010
  4. Chef Dennis

    sounds like a great way to serve green beans!! you had me at the bacon, but adding a balsamic cherry glaze just pushes it over the top!

    3:41 am  Jun 14th, 2010
  5. Claudine

    Incomplete list of ingredients: cherries missing. What type, how much? Isn’t that the KEY ingredient?

    3:48 am  Jun 14th, 2010
  6. pam

    Like others – looking for the cherries?!

    3:58 am  Jun 14th, 2010
  7. vicki nett

    I’m so anxious to try this recipe. Please send me the quantity and type of cherries!

    Thanks, Vicki

    4:22 am  Jun 14th, 2010
  8. bellini valli

    Cherry season will soon be upon us:D

    5:06 am  Jun 14th, 2010
  9. Samantha Angela @ Bikini Birthday

    I’m guessing those are dried cherries? I love the sharp tang of dried cherries. I think they would compliment the green beans well.

    5:06 am  Jun 14th, 2010
  10. Mike

    Looks great, but waiting in line for the cherry info.

    5:47 am  Jun 14th, 2010
  11. Joellen

    Looks absolutely delicious – what is the quantity of the cherries?


    6:27 am  Jun 14th, 2010
  12. Nick (Macheesmo)

    I’ll take a stab and guess 1/2 Cup on the cherries right? You can probably adjust it to your cherry lovingness.

    Great recipe!

    6:43 am  Jun 14th, 2010
  13. Nicole

    Ooooops! Sorry about the missing ingredient on the list! It’s fixed now. I used dried tart Montmorency cherries. As Nick mentioned, you can use as many as you want – but remember that they will plump up a lot in the sauce.

    6:46 am  Jun 14th, 2010
  14. 12th Man

    Cherries: somewhere between a skosh and a handful. I’m guessing there’s no wrong answer.

    Recipes always say “salt and pepper to taste.” Surely we can figure out how to “cherry to taste.”

    7:13 am  Jun 14th, 2010
  15. marbellawalk

    My daughter constantly reminds me to list all the ingredients so she doesn’t forget to purchase the right ingredients. She says I have done this with several recipes – particularly the ones that I make a lot. Thanks for your web page stuff – very enjoyable and good recipes.

    7:28 am  Jun 14th, 2010
  16. Amanda

    Yum! I’m suddenly very sad that I used the last of the green beans from my CSA last night – I’ll have to run out and get more!

    7:37 am  Jun 14th, 2010
  17. Ruby

    mmm, that looks deliciouso!

    9:49 am  Jun 14th, 2010
  18. Louise

    I never feel guilty about bacon, but my kids always make me feel guilty about green beans…

    10:22 am  Jun 14th, 2010
  19. Claudine

    How about adding some smoked or roasted duck breast to this recipe??? Or is that another of my crazy idea….

    10:34 am  Jun 14th, 2010
  20. Joanne

    That sauce sounds like it would be absolutely perfect with pork tenderloin! I love balsamic vinegar. And green beans. And who doesn’t love bacon. Mmm.

    10:40 am  Jun 14th, 2010
  21. Steph

    oh my gosh those look so good!

    3:36 pm  Jun 14th, 2010
  22. Abby

    Yum! This sounds like a must-try! Bacon and balsamic glaze – what could be bad?!

    7:00 pm  Jun 14th, 2010
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  24. Lynnette

    Looks delicious, I know I will give it a try. The Bread Bakers Challenge sounds very interesting too.

    8:58 am  Jun 16th, 2010
  25. Hettar7

    This looks very good. I love recipes that allow me to use the beans from my garden. Thanks for posting.

    10:11 am  Jun 16th, 2010
  26. Mrs. L

    Where would one find dried tart cherries?

    4:04 pm  Jun 16th, 2010
  27. Nicole

    Mrs. L: You should be able to find tart cherries in the grocery store near the raisins and other dried fruit. I usually buy mine at Trader Joe’s.

    4:13 pm  Jun 16th, 2010
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  29. Michelle

    When do you add the brown sugar? When you add the cherries and the vinegar? Did I miss a step?

    6:39 pm  Aug 22nd, 2010
  30. Kim D West

    Michelle…I would add the Brown Sugar, after you add the Balsamic Vinegar…and that is added after the 1/2 Cup Chicken Broth. The Brown sugar helps the B.V. create the Syrupy Consistency .

    7:45 pm  Nov 27th, 2013
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