Wednesday, November 24, 2010

Green Beans with Shallots and Pancetta

Green Beans with Shallots and Pancetta


  • 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


  • 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.)
  • Heat a large saut√© 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.
  • Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
  • 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.

1 comment:

Sofia's Ideas said...

I love green beans but I've never put them in ice water this way. I've heard it so many times, I'm just too lazy I guess! ;) It looks delish!

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Sofia's Ideas