Green Beans, Figs
and Pistachios
in Balsamic Reduction

THE FLAVORS AND TEXTURES IN THIS DISH ARE BIG, so keep it simple as you plan the rest of your meal. I like to serve it with a piece of grilled fish or tofu – dressed simply with olive oil, salt and pepper. Add a wedge of cantaloupe for a beautiful contrast in color and taste.

6 fresh or dried figs
of choice

½ red onion,
cut into thin wedges

1 pound green beans
or haricots verts,
ends trimmed

3 tablespoons
vegetable stock

3 tablespoons balsamic
vinegar

Sea salt and freshly ground
black pepper

cup shelled
roasted pistachios

If using fresh figs, carefully trim and discard tough stems, cut fruit lengthwise into quarters and set aside.

If using dried figs, trim and discard tops and steam figs 4 minutes. Add onion and green beans and steam 4 minutes longer or until beans are bright green and onions are soft. Remove from heat and transfer to mixing bowl.

In saucepan over medium heat, combine vegetable stock and balsamic vinegar. When mixture starts to bubble, reduce heat to medium-low, stir continuously and simmer until liquid reduces by half. Remove from heat, drizzle over bean mixture (if using fresh figs, add them now) and toss. Season to taste with salt and pepper and serve topped with pistachios.

SERVES 4