Vegetables are elevated to a whole new level when served with sweet caramelized shallots, fresh green beans, and savory Italian pancetta.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds fresh green beans, rinsed and trimmed
- 3 ounces coarsely chopped pancetta
- 1 shallot, thinly sliced
- salt and black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
- Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 124 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! I rarely boil veggies anymore. Since having kids, I have found that using a saute pan or roasting them results in more vegetables consumed. Here is how I prepared these, using all of the ingredients … Cooked 3-4 oz. bacon in a saute pan, set aside; sauteed shallots in bacon fat until fragrant and brown; added fresh green beans, salt and pepper, sauteed for roughly 10 minutes; my family likes them a little on the brown side. Delicious! Thank you!
Love this! The pancetta is perfect and doesn’t overpower the flavor of the beans. I used 2 shallots and 4-5 oz pancetta. I’ll take pancetta over bacon any day!
The shallot got a little lost…maybe two of them next time.
A very savory side dish. I had to add some chicken broth and cover the skillet for the final stage, cooking longer to finish the beans. My wife doesn’t like crunchy beans. Flavor was very good.
Delicious! Was a hit & I will make it again!
I made this recipe using bacon instead of pancetta. I usually stick the package of bacon in the freezer for about 20 min, then it’s most easier to chop into thin pieces. I sautéed the bacon, then removed from the pan. I added the shallots and sautéed, then added some fresh garlic. I added all the green beans to the pan and sautéed until cooked but slightly crisp. Added the bacon back to the pan, along with some salt and fresh pepper. Delish!
This was delicious as a side with Fettuccini Alfredo! The flavors and textures of the two dishes were very complimentary to one another!
I loved the pancetta, but because it is quite salty I eliminated all the extra salt. I also added a garlic clove to the shallots.
I made this dish with beans picked fresh from my garden. I brought it to a potluck where it got many thumbs up. I did use bacon instead of ham and it was perfect. This is my new favorite green bean recipe!
Made it by the recipe. I was very pleased with the results. Will make again soon.
I decided to try this recipe because the addition of pancetta. I usually use bacon. I caramelized the shallots with 2 cloves of minced fresh garlic, which added sweetness and rich flavor. I did not have fresh green beans and used frozen whole green beans instead and skipped plunging in cold water. Turned out just fine. I added a few extra seasonings that made a positive addition; a dash of Herbs de Provence small amount of salt and extra pepper.
I absolutely love this recipe so much so I’m growing beans and shallots in my garden this year. I make it every few weeks.
Very similar to my green bean recipe; I don’t go to the trouble of boiling fresh beans, but I use canned whole green beans (drained). I cut up 3 or 4 slices of bacon, dice 1/2 of a sweet onion (Vidalea if available). Sauté them together with a little minced garlic and when the onion is transparent, stir in the beans. Then, I add 2 or 3 tbsp of dark brown sugar and just enough Worcestershire sauce to make a syrup. Stir this in and heat on low until warm. My daughter always asks me to make extra so she can take some home.
I was never a fan of green beans until now, super easy to make although to make it easier to eat I cut the green beans in half and substituted the pancetta with bacon.
Used microwave-in-the-bag beans, followed cooling directions in this recipe. Used bacon instead of pancetta and used a regular onion and a minced clove of garlic (substitute for shallot). Once browned, I added beans, 1/2 tsp kosher salt, and fresh cracked black pepper. They were delicious and the perfect side to roasted tenderloin.
I made this recipe via the magazine, in which AR had “pre-prep” tips, which I followed, and it made serving the thanksgiving dinner go together in a breeze.. The tips from the magazine said you could pre-cook the green beans, according to directions, put in fridge, same for pre-cooking the pancetta & shallots. Made putting Thanksgiving dinner a total breeze. Everyone raved about the beans… Shared the recipe with my sister, and she’s going to serve it with her Prime Rib Dinner for Christmas.. Ditto for me.. Thanks AR!!!
This was a simple, delicious dish. I couldn’t find pancetta or shallots in my tiny town, so I used a nice peppered bacon and sweet onion. Another recipe had sliced almonds, so I threw some in just for fun. I added them to the onions for about the last minute of cooking and then used a slotted spoon to put them all in with the crumbled bacon and green beans. Yummy! It was a classic but elegant addition to a birthday dinner party.
Loved it!
Made it with bacon, and lots of it. Sooooooo good.
I used bacon instead of pancetta. I cooked the 4 slices, removed them and then chopped them. Then I added an 8 oz. container of sliced mushrooms and cooked them the rendered bacon fat for about 10 min until the juices were released. At the end, I added a teaspoon of minced garlic and sauteed for another minute or two. I added the beans back in (used haricot verts), stirred in the salt and pepper. Best green beans ever! Next time I will add a dash of soy sauce, as that’s how I traditionally make this dish, but it was delicious without it!
Just OK. Not much flavor.