Holiday Tangy-Glazed Green Beans

1 ½ pounds fresh green beans
½ cup balsamic vinegar
½ cup dried tomatoes
6 slices bacon
2 tablespoons minced shallot
2 tablespoons brown sugar
¼ teaspoon salt
1/8 teaspoon pepper

Wash beans, trim ends, and remove strings. Cook beans in boiling water to cover 10 minutes or until crisp-tender. Drain and set aside.
Bring vinegar to a boil in a saucepan; remove from heat , add tomatoes; let stand 10 minutes ; drain tomatoes, reserve vinegar. Coarsely chop tomatoes. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tablespoons of drippings in skillet. Crumble bacon and set aside. Cook shallots in reserved bacon drippings over medium heat, stirring constantly, until tender. Add reserved vinegar, chopped tomato, brown sugar, salt, and pepper. Cook over low heat until sugar melts, stirring constantly. Add beans to skillet and toss gently. Cook just until thoroughly heated; spoon bean mixture into a serving bowl; sprinkle with bacon.
Serves 6