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
1/4 cup rice vinegar
1/4 cup chopped, dried apricots
1 1/2 lbs. slender green beans,
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
two ahead.) Cook green beans in a large pot of boiling salted water until
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
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.