Snow covered the grill. I didn’t want to start the New Year asking hubby to shovel a pathway to reach the grill for me. I wanted to try a version of my speck-wrapped asparagus with green beans to accompany the speck-filled tenderloin. Instead of a single stalk wrapped I took a few frozen beans and tied them like little packages with the speck.
As I was assembling I wondered how to bring out a more caramelized flavor without the heat of the grill. Instead of brushing the beans with EVOO, I made a butter-cane sugar glaze. I didn’t stop there. I added some Devo Olive Oil Jalapeno White Balsamic and the tossed in some fresh maple syrup. If you don’t have the balsamic, use good quality red and add some chopped jalapeno for heat.
I kept my fingers crossed while the beans were baking. One: I didn’t want them to burn and two: I wanted them to taste not-bad. (Unlike my gravy, to which hubby professed on first taste, “This is not good. This is disgood.”)
Ta-da! They were great. Speck – like bacon or butter – makes everything taste better. The slightly sweet, slightly heat sauce gave a good flavor to the beans.
- 1/4 c pure cane sugar
- 4 tbs butter
- 1 tbs Devo Olive Oil Jalapeno White Balsamic
- 1 tbs maple syrup1 12-oz bag frozen green beans
- 8 thin slices of speck, cut in half
What you do:
- Heat oven to 425°.
- In sm saucepan heat sugar.
- When sugar begins to melt and caramelize add butter.
- Stir often, until butter melts.
- Whisk in balsamic and maple syrup.
- Remove from heat.
- Wrap speck around 5-6 green beans.
- Place in glass baking dish.
- Sprinkle salt and pepper on green beans.
- Pour sugar mixture over beans.
- Bake for 35-40 min, or until speck is crispy.
- Transfer to serving plate.