Ingredients
2 pounds fresh green beans, trimmed1 can (14-1/2 ounces) chicken broth1/2 pound bacon strips, chopped1 cup dried apricots, chopped1/4 cup balsamic vinegar3/4 teaspoon salt3/4 teaspoon garlic powder3/4 teaspoon pepper
Preparation
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 all but 1 tablespoon drippings in pan.
Add apricots to drippings; cook and stir over medium heat until softened. Add vinegar, salt, garlic powder, pepper and beans; cook and stir until beans are coated, 2-3 minutes longer. Sprinkle with bacon.
