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Green Beans in Apricot Sauce

This sounds strange, but it is really good and I have made this many times to rave

1 11 1/2 ounce can of pineapple juice
1/4 cup rice vinegar
1/4 cup chopped, dried apricots

1 1/2 lbs. slender green beans, trimmed
4 Tbsp. chopped pistachios
1 1/2 ounces feta cheese*

Boil the juice in a medium saucepan until reduced to 2/3 cup, about 7 minutes. 
Mix in vinegar and apricots.  Let stand until apricots soften, about 15 minutes. 
Puree mixture in a blender,
season to taste with salt and pepper and let cool. (This can be done a day
or two ahead.)  Cook green beans in a large pot of boiling salted water until
crisp tender, about 5 minutes.
Drain, cool in ice water and drain again.  Pat beans dry with paper towels.  
(This can also be done a day ahead, cover and refrigerate) 

Place beans in a large bowl and toss with the sauce to coat.  Pile in the middle
of a platter and top with pistachios and crumbled feta cheese.  Pass any leftover
sauce on the side.

*Notes:  If you use White Stilton with Mango and Ginger, available at! you will turn what
is already an outstanding side dish into the talk of dinner.

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