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Green Beans with Pancetta and Shallots

Green Beans with Pancetta and ShallotsThis turned out to be a wonderful side dish. I picked up some fresh green beans at the store and thought they would taste really good cooked with pancetta and a little shallot. The green beans were perfectly cooked yet still crisp and the pancetta was a bit salty. My son ate two servings of these beauties–can’t beat that. Simple ingredients, easy to make and so delicious.

Green Beans with Pancetta and Shallots:

Ingredients:

  • 1 large handful of green beans, ends trimmed and cleaned
  • 1 small shallot, sliced thinly
  • 2 tbsp pancetta, diced finely
  • Sea salt and fresh cracked pepper

Green Beans with Pancetta and Shallots

How to Make Green Beans with Pancetta and Shallots

Heat a skillet over medium heat. Once hot add pancetta and shallots and cook for 1-2 minutes. Add the green beans.

Cover with a lid and sauté and steam for 2-3 minutes or until the green beans are crisp but cooked. Serve and enjoy.

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22 Comments

  1. What a way to make green beans more appealing (they are honestly the one veggie that I stuggle with, its the texture) This sounds really good! Your photos always look terrific too!

  2. I love green beans. They have always been one of my very favorite vegetables. And this sounds like a great way to prepare them – simple yet flavorful and tender crisp. Yum!

  3. Your green beans look so colorful and fresh….great dish! I make something close with bacon and onions, but I fry the green beans until they are browned in the bacon grease. Your version looks much better…I will have to try them!

  4. Great idea Pam. You’re so right about how tasty and easy it is. Is it green bean season still? I should get on this 🙂

  5. ooh, I love your litle ingredient bowls as well as that serving bowl! This recipes sounds delicious, and I’m all for anything that has a kid’s approval! Another terrific recipe from your kitchen!

  6. Awesome pictures, simplicity at it’s best…..I am on the look-out for easy doable recipes by my standards, thanks for sharing!