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Tra Vigne Green Beans

 Tra Vigne Green Beans
The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.—Jenn Tidwell, Fair Oaks, California
9 ServingsPrep: 15 min. Cook: 25 min.


  • 2 pounds fresh green beans, trimmed
  • 12 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.

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Tra Vigne Green Beans (continued)

To Make Ahead: Boil the green beans, chill in ice water and drain as directed a day in advance. Store in the refrigerator.
Nutritional Facts: 3/4 cup equals 130 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 338 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein.