Green and Yellow Beans with Pancetta Crisps


Slideshow: Delicious, Quick Side Dishes


  • Servings: 6

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  • 1 pound mixed yellow wax and green beans, trimmed
  • 12 thin slices pancetta (about 4 ounces)
  • 1/4 cup extra-virgin olive oil
  • 1 small shallot, sliced paper thin
  • 2 tablespoons sherry vinegar
  • 1 pint mixed red and yellow pear or cherry tomatoes, halved
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling salted water, cook the beans over high heat until crisp-tender, 5 to 6 minutes. Drain the beans and pat dry with paper towels.

  2. Arrange half the pancetta in a single layer in a large skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes. Transfer the pancetta to a plate to cool; it will crisp as it cools. Cook the remaining pancetta; let cool. Coarsely crumble the pancetta.

  3. Wipe out the skillet, add the oil and heat until shimmering. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the beans and cook until tender, about 2 minutes. Add the vinegar and cook until nearly evaporated, about 2 minutes longer. Add the tomatoes and season with salt and pepper. Transfer the vegetables to a platter and garnish with the pancetta. Serve warm or at room temperature.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Recrisp the pancetta in a warm oven or a skillet.

Contributed By Published February 2000

482740 recipes/green-and-yellow-beans-with-pancetta-crisps 2013-12-06T23:29:08+00:00 Thomas Gay spring|winter|christmas|easter|thanksgiving|side-dishes|6|fast|make-ahead february-2000,green beans,yellow beans,wax beans,pancetta crisps,Thomas Gay recipes,green-and-yellow-beans-with-pancetta-crisps 482740

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