Blackberry and rosemary has long been a favorite flavor combination of mine. I’ve combined them into pies and jams on multiple occasion, as blackberries lend themselves towards sweets so easily and rosemary adds a surprising yet delicious savory note. But, I’ve been wanting to explore using them in a savory fashion. While legumes and fruit may not be the most immediate pairing that springs to mind, it’s a delicious one. These two summer treats have a short overlapping harvest period so add them to your next cookout or Sunday supper plans.
The beans in this dish are cooked until they’re crisp tender - the perfect way to eat them in my opinion - and get a sweet glaze from sticky blackberry jam. Fresh berries add pops of juicy flavor and the addition of balsamic vinegar, salt, and rosemary helps round everything out. This side dish is perfect serving alongside grilled chicken or pan seared fish.
Blackberry Glazed Green Beans
Makes 4 to 6 servings
2 tablespoons butter or oil
1 large shallot, thinly sliced
2 fresh rosemary sprigs
1 pound fresh green beans, stem ends snipped
¼ cup blackberry jam
2 tablespoons white wine or water
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
Pinch red pepper flakes
Handful fresh blackberries (optional)
Ground black pepper
In a large skillet or enameled cast-iron braiser over medium heat, melt butter. Add shallots and rosemary; saute for a few minutes until shallots begin to soften. Add green beans and cook, covered, stirring occasionally for 3 minutes.
In a small bowl, whisk together jam, wine, vinegar, salt, and pepper flakes. Pour over beans and stir to coat. Continue cooking, stirring frequently until beans are crisp tender and sauce thickens to a syrupy consistency, about 3 minutes. Toss in fresh blackberries, if desired, and cook for another minute. Remove from heat. Finish with freshly ground black pepper and serve immediately.