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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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    9 servings


  • 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.
To Make Ahead: Boil the green beans, chill in ice water and drain as directed a day in advance. Store in the refrigerator.
Nutrition Facts
3/4 cup: 130 calories, 5g fat (2g saturated fat), 11mg cholesterol, 338mg sodium, 17g carbohydrate (10g sugars, 3g fiber), 5g protein.

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  • kshea
    Mar 5, 2017

    Very good. I made for a company dinner. Wondering what bacon would do when I make it again. Easy.

  • RedRain
    Nov 16, 2016

    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!

  • JoycemRhodes
    Feb 17, 2014

    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.

  • embundy
    Dec 1, 2013

    This was a hit at Thanksgiving, with people going for seconds and thirds. A great recipe that I'll serve year-round.

  • Nonna2U
    Nov 10, 2013

    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.

  • Donnaz44
    Nov 10, 2013