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Haricot Verts with Toasted Almonds and Rosemary Bourbon Raisins

1 1/3 cup raisins
1/2 cup bourbon
2 tbsp. olive oil
1 rosemary sprig
2 lbs frozen haricot verts (thawed)
1 1/3 cup toasted almonds (sliced, halved, or whole Marcona)
3 tbsp. olive oil
Directions: Combine the bourbon, olive oil, and rosemary in a small sauce pot. Gently heat until just warmed. Do not boil. Put the raisins in a tall narrow container, and pour the bourbon mixture over them. Let the raisins rehydrate for 2-4 hours, tossing them around occasionally.
When the raisins have hydrated remove the rosemary from the raisins and set the raisins aside.
In a large skillet heat the olive oil, and then add the haricot verts, sauté gently for a minute then add the almonds and raisin mixtures and sauté just until everything is heated through. Season with salt and pepper according to your tastes. Serve immediately.
To make ahead of time, combine the thawed haricot verts, hydrated raisins, almonds, oil and salt and pepper. Toss together, and place in an appropriate sized roasting pan, cover with foil and refrigerate. Put in a 350 degree oven, covered for about 20 minutes just before serving, or until they are just warm.
Servings: 4
Source: KC Steak Company

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