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Green Beans with Bacon and Tart Cherry Balsamic Glaze

June 14, 2010 by Nicole 33 Comments

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

Filed Under: Bacon, Holiday, Sauces and Dressings, Side Dishes, Thanksgiving

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Reader Interactions

Comments

  1. Karoma says

    June 14, 2010 at 3:21 am

    Quantity on the cherries? Variety? Thanks, -k-
    Reply
  2. Aulani says

    June 14, 2010 at 3:21 am

    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!
    Reply
  3. Madelon says

    June 14, 2010 at 3:30 am

    Looks delicious, but where are the cherries ;-)
    Reply
  4. Chef Dennis says

    June 14, 2010 at 3:41 am

    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!
    Reply
  5. Claudine says

    June 14, 2010 at 3:48 am

    Incomplete list of ingredients: cherries missing. What type, how much? Isn't that the KEY ingredient?
    Reply
  6. pam says

    June 14, 2010 at 3:58 am

    Like others - looking for the cherries?!
    Reply
  7. vicki nett says

    June 14, 2010 at 4:22 am

    I'm so anxious to try this recipe. Please send me the quantity and type of cherries! Thanks, Vicki
    Reply
  8. bellini valli says

    June 14, 2010 at 5:06 am

    Cherry season will soon be upon us:D
    Reply
  9. Samantha Angela @ Bikini Birthday says

    June 14, 2010 at 5:06 am

    I'm guessing those are dried cherries? I love the sharp tang of dried cherries. I think they would compliment the green beans well.
    Reply
  10. Mike says

    June 14, 2010 at 5:47 am

    Looks great, but waiting in line for the cherry info.
    Reply
  11. Joellen says

    June 14, 2010 at 6:27 am

    Looks absolutely delicious - what is the quantity of the cherries? Thanks Joellen
    Reply
  12. Nick (Macheesmo) says

    June 14, 2010 at 6:43 am

    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!
    Reply
  13. Nicole says

    June 14, 2010 at 6:46 am

    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.
    Reply
  14. 12th Man says

    June 14, 2010 at 7:13 am

    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."
    Reply
  15. marbellawalk says

    June 14, 2010 at 7:28 am

    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.
    Reply
  16. Amanda says

    June 14, 2010 at 7:37 am

    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!
    Reply
  17. Ruby says

    June 14, 2010 at 9:49 am

    mmm, that looks deliciouso!
    Reply
  18. Louise says

    June 14, 2010 at 10:22 am

    I never feel guilty about bacon, but my kids always make me feel guilty about green beans...
    Reply
  19. Claudine says

    June 14, 2010 at 10:34 am

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

    June 14, 2010 at 10:40 am

    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.
    Reply
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