Green Beans with Pancetta

Thanksgiving was a wonderful holiday for Joy and me. Not only because it would be the first one where we are together, but it would also be the first one where we were requested to bring a dish to the host as a pot luck.

We wanted something new, something different, and something that we know everyone would enjoy.  We found it in the form of a FoodNetwork.com dish. The best part about this dish is that it takes about 15-20 minutes to make to serve your family a hearty side dish. The shot above was taken while I was resting and Joy was preparing dinner for us.

GREEN BEANS WITH PANCETTA Download PDF recipe for Green Beans with Pancetta

Ingredients

  • Kosher salt and freshly ground black pepper
  • 2 pounds green beans, stem end removed
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, peeled and finely chopped
  • 1/4 pound pancetta, thinly sliced
  • 1 tablespoons unsalted butter
  • 4 to 5 small white button mushrooms, wiped of grit and sliced (You may also use crimini mushrooms)

Preparation

  1. Fill 3/4 of a large pot with water and bring to boil over high heat. Add the green beans and a pinch of salt and boil for 5 minutes. Beans should still be crispy and half-cooked. It will be cooked further in the pan later. Drain and set aside.
  2. Heat oil in a pan and add the garlic and pancetta. Cook until the pancetta is slightly crispy, then remove the pancetta and set aside. Add the butter to the fat from the pancetta and sauté the mushrooms in until golden. Add salt and pepper.

Put the cooked pancetta and green beans into the pan and simmer for 3 to 5 minutes for the flavors to seep through the green beans. Add salt and pepper to suit your taste. Serve hot. Great served on steamed rice

Simple enough, eh?  To give it a nice shine, I used an olive oil sprayer at the end. Again, we never used sour cream and the dish still comes out perfectly. If you do use sour cream, will you let us know if it brings any different color or taste?

This is dish will be a definite crowd-pleaser. It is transposable, versatile, and above all, deliciously gourmet. Another good thing about this dish, if you have leftovers, it reheats extremely well. Enjoy!

4 Responses to “Green Beans with Pancetta”

  1. You and your pancetta dishes are making me hungry, Joy!

  2. joy says:

    Haha. You’ll just have to make them then!

    I think this dish started our pancetta-craze. Dan actually picked this dish, if I remember it right. He has a knack for picking really good recipes to try. :-)

  3. Bendz says:

    I don’t eat beans but I’ll at that!

  4. Em says:

    Hi Joy, I love this recipe :) I’m making it again now as I type. ONly I haven’t tried it with real pancetta, I used maple flavored bacon the first time and it worked :)

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