Green Beans with Shallots and Pancetta

Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.

  • Yield: Serves 4.

Ingredients

  • 1 pound green beans, ends trimmed, strings removed (if any)
  • Salt
  • 2 ounces pancetta, diced very small
  • 2-3 large shallots, chopped
  • 2 teaspoons butter
  • Freshly ground black pepper

Method

1 Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)

2 Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.

3 Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.

4 Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.

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Comments

  • Justine Tarabokija

    Hi. I love your recipes. I have one question. Can this be made a day for service the following day? And if so what reheating meathod would you suggest? Thank you so much

    • Elise

      Hi Justine, you could blanch the green beans a day ahead of time, otherwise what you are essentially doing is reheating leftovers. Will the dish be great if you make it and reheat it the next day? Probably not as good as if you had just made it. If it were me, I would reheat it in the microwave.

  • Abby

    What a hit! My entire Christmas dinner from roast beef to yorkshire pudding to this fabulous green bean and pancetta side came from your website. Everything was amazing and so easy to makre, it made my Christmas a breeze. This side is absolutely fabulous – ridiculously easy but filled with flavor! Everyone loved it. Thank you thank you thank you for your fabulous site, it made my holiday!!!

  • Paul

    Can someone explain the value of blanching the beans? I make green beans in a similar way, but just saute them with the other ingredients.

    Blanching them cooks them more evenly, and when you shock them in cold water it locks in the bright green color. ~Elise