This isn’t your average green been recipe. Drunken green beans are a sweet and savory delight!
*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 drunken 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. 🙂
Drunken Green Beans
- 2 cups Beso del Sol Sangria
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 1/2 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.