Name: Green Beans with Shallots and Pancetta
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 pound green beans, ends trimmed, strings removed (if any) -; Kosher salt -; 2 ounces pancetta, diced very small -; 2 to 3 large shallots, chopped -; 2 teaspoons butter -; Freshly ground black pepper -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Green Beans with Shallots and Pancetta

1. 1 pound green beans, ends trimmed, strings removed (if any) -

2. Kosher salt -

3. 2 ounces pancetta, diced very small -

4. 2 to 3 large shallots, chopped -

5. 2 teaspoons butter -

6. Freshly ground black pepper -

How to cook deliciously - Green Beans with Shallots and Pancetta

1. Stage

Boil the green beans: Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender.

2. Stage

Drain and shock with ice water: 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.)

3. Stage

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

4. Stage

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

5. Stage

Add the butter and green beans: 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.