Vegetables Charred Green Beans with Apricots Be the first to rate & review! F&W's Justin Chapple adds sweet apricots to his fiery and fresh-tasting sautéed green beans. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 20 mins Yield: 4 Ingredients 1 1/2 tablespoons canola oil 1/2 pound haricots verts 3 apricots—halved, pitted and cut into 1/4-inch-thick wedges 2 tablespoons fresh lime juice 1 tablespoon Asian fish sauce 1 Thai chile, thinly sliced 1 cup mint leaves, chopped Salt Directions In a large skillet, heat the oil until shimmering. Add the green beans and cook over high heat until charred on the bottom, about 4 minutes. Remove from the heat and stir in the apricots, lime juice, fish sauce, chile and mint. Season with salt. Transfer to a platter and serve. Rate it Print