Southern Green Beans With Apricots Recipes

APRICOT GLAZED GREEN BEANS

Apricot Glazed Green Beans image

Make and share this Apricot Glazed Green Beans recipe from Food.com.

Provided by southern chef in lo

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb green beans, trimmed
4 carrots peeled into thin ribbon
1/3 cup apricot preserves
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

In a saucepan over high heat, bring 2 inches of water to a boil. Add the green beans and carrot ribbons. Cover the saucepan and cook 5 minutes, or until the veggies are crisp-tender; drain.
Meanwhile, in microwave on high power, heat the apricot preserves 30 seconds or until it becomes liquid. Place the green beans and carrots in serving bowl; toss with apricot preserves, salt, and cayenne pepper to coat.

Nutrition Facts : Calories 50, Fat 0.1, Sodium 154.1, Carbohydrate 12.7, Fiber 2, Sugar 5.7, Protein 1.1

GREEN BEAN SALAD WITH APRICOT VINAIGRETTE

Green Bean Salad with Apricot Vinaigrette image

Categories Salad Side Low Fat High Fiber Apricot Papaya Pistachio Green Bean Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 11 1/2-ounce can apricot-pineapple nectar
1/4 cup rice vinegar
1/4 cup chopped dried apricots (about 1 ounce)
1 1/4 pounds slender green beans, trimmed
1 5-ounce package mixed baby greens
1 papaya, peeled, seeded, thinly sliced lengthwise
3 tablespoons chopped unsalted dry roasted pistachios
1 1/2 ounces ricotta salata* or feta cheese, crumbled
*Available at cheese shops, some Italian markets and some specialty foods stores.

Steps:

Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

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