- 2 pounds fresh green beans, trimmed
- 12 Jones Dairy Farm Dry-Aged Bacon strips, chopped
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups white grape juice
- 1/4 cup white wine vinegar
- 1/2 cup minced chives
- In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
- In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half.
- Add green beans and bacon, cook until heated through. Sprinkle with chives. Yield: 9 servings.
Reviews for Tra Vigne Green Beans
"This is now a staple for the Holidays in our home and has been since it first was published. My husband, in particular, just raves over them!"
"Im not a green bean fan so have been looking for a way to fix them that I could live with. I fixed this recipe. It is excellent.. Since fresh green beans are not good in stores this time of year here in Kansas City, I bought frozen ones so I did not scald them. I cooked bacon until crisp and drained the grease off, then added the rest of ingredients including the green beans and the crisp chopped bacon and let them all cook together till the liquid was cooked down to half. They are very good. I will .definitely fix this recipe again and tell others about it."
"This was a hit at Thanksgiving, with people going for seconds and thirds. A great recipe that I'll serve year-round."
"Jean, great recipe! "Tra Vigne" actually translates "between vineyards". You wrote, "The flavors in this dish to me represent the essence of its title." How beautiful!This is the way my Nonna (Italian grandmother) traditionally prepared green beans during the Christmas season. I have adopted this, too, as one of my traditional holiday dishes."