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Peachy Sherry Green Beans

July 7, 2016

Paris chef Alain Passard inspired this unique dish.  According to one food editor, Alain is famous for unusual pairings.  This is indeed a unique pairing for we have rarely seen green beans combined with anything beyond the ingredients for the typical green bean casserole.  This was amazingly delicious!  Peaches are at their peak during summer months so this should be included on everyone’s menu, at least once or twice during this fruitful season.   Kevin’s version of “Grilled Green Beans and Peaches” from Bon Appetit, June 2013 ed. is brought to you by his Kickstarter Backers.


1 lb. fresh green beans, trimmed

2 peaches, peeled and cut into wedges

1 tbsp. olive oil

1 tbsp cooking sherry

kosher salt and pepper to taste (if following a low-sodium diet, either eliminate salt or use it sparingly)


Toss peaches and green beans with olive oil.  Season with kosher salt and freshly ground black pepper.  Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes. Cook in microwave an additional 3 minutes for a more tender bean, if desired.  Toss with the cooking sherry.  Serve.


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