William Dickey; Lisa Powell Bailey
Prep Time
10 Mins
Cook Time
5 Mins
Yield
Makes 6 servings

How to Make It

Prepare green beans according to package directions. Meanwhile, sauté pears with melted butter, brown sugar, and balsamic vinegar in a large skillet over medium-high heat 5 minutes or until crisp-tender. Stir in hot green beans, and sprinkle with salt and freshly ground pepper to taste.

Ratings & Reviews

barbi3142's Review

cal1runner
September 26, 2011
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.

cal1runner's Review

smbassref
May 11, 2010
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's Review

bandmom
December 10, 2009
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.

bandmom's Review

barbi3142
November 17, 2009
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 :)