*Disclosure: I received a free box of Beso Del Sole Sangria in exchange for writing a post on my blog.
I don’t know about y’all, but I can eat green beans in almost any form: raw, baked, fried or just plain sautéed! Green beans are a classic side for any holiday meal, but sometimes it’s nice to change up traditions. I’m always looking for ways to spice up my go-to recipes so when I had the opportunity to work with Beso Del Sol, I knew that I wanted to use the sangria as a way to update a old recipe.
These green beans are super easy, but they take a bit longer to make than your standard recipe. Mostly that’s because it takes a bit of time for the sangria to break down and become a glaze. The addition of cornstarch and brown sugar helps the sangria thicken. With a little time and patience, you’ll have a great glaze for green beans or any other veggie.
I love this sangria because it’s all-natural and only uses to best ingredients. It’s pretty fun to drink too.
- 2 cups Beso del Sol Sangria
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1½ tablespoons corn starch
- 3 tablespoons water
- 2 tablespoons of oil
- 1 lb green beans
- salt and pepper to taste
- In a small saucepan, combine sangria, brown sugar and honey and bring to a boil.
- Reduce heat to low and simmer sangria mixture for 30 minutes until it reduces by half. Combine the corn starch and water and pour into sangria mixture to thicken.
- Meanwhile, wash and snap green beans. In a medium sized pan, heat olive oil on medium heat and add green beans. Cook green beans in pan while sauce simmers. Add salt and pepper to taste.
- Pour sangria sauce over green beans and simmer for 5 additional minutes. Top with walnuts and serve warm.