Sautéed Green Beans and Pears

  • bandmom Posted: 11/17/09
    Worthy of a Special Occasion

    We loved this dish!! I used Bosc pears, which were pretty crunchy when I sliced them, but once they had simmered a while in the glaze, they were just right. Also, I used fresh green beans instead of frozen. I served this with a marinated pork tenderloin and CL's cider glazed carrots. My husband called it a gourmet meal :)

  • cal1runner Posted: 05/11/10
    Worthy of a Special Occasion

    I enjoyed this dish even though I don't like green beans much, so I will definitely make it again. I also added roasted sesame seeds to the recipe adding another dimension to the dish. This would be great for holidays like Thanksgiving and Christmas because the pears make a twist to the traditional green beans.

  • MDcook Posted: 12/10/09
    Worthy of a Special Occasion

    My husband and I love this dish! We make it frequently. I use steam fresh green beans like the recipe calls for and Bosc pears that are slightly firm. I don't always peel the pears to save time and it still turns out great.

  • barbi3142 Posted: 09/26/11
    Worthy of a Special Occasion

    This will be a great holiday side dish. My pears were too ripe, I will use firmer pears next time. I didn't peel the pears, I don't think it's necessary. I added walnuts for an extra dimension. I served with CL's Pork Tenderloin with Olive-Mustard Tapenade.

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