Green Beans with Apricots (South Carolina)

Green beans and apricots are a southern tradition. Enhanced with balsamic vinegar, the flavours will make your taste buds pop.

2 lbs fresh green beans, trimmed
1 (14½ oz) can chicken broth
½ lb strips bacon, chopped
1 cup dried apricots, chopped
¼ cup balsamic vinegar
¾ tsp. sea salt
¾ tsp. garlic powder
¾ tsp. black pepper, freshly cracked

Place beans and broth in a large saucepan. Bring to a boil. Cook, covered, until beans are crisp-tender, 4-7 minutes; drain.

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. drippings in pan.

Add apricots to drippings; cook and stir over medium heat until softened. Stir in vinegar, sea salt, garlic powder, pepper and beans; cook and stir until beans are coated, 2-3 minutes longer. Sprinkle with bacon.

Makes 8 servings.