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Green and Yellow Beans with Pancetta Crisps

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  1. 1 pound mixed yellow wax and green beans, trimmed
  2. 12 thin slices pancetta (about 4 ounces)
  3. 1/4 cup extra-virgin olive oil
  4. 1 small shallot, sliced paper thin
  5. 2 tablespoons sherry vinegar
  6. 1 pint mixed red and yellow pear or cherry tomatoes, halved
  7. Salt and freshly ground pepper
  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.


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