Pancetta Green Beans
I think it is important to always make an effort to have something green on your dinner plate, even on Thanksgiving! These green beans are SO good and packed with flavor and textures. The crispy green beans pair perfectly with the salty pancetta and nutty almonds. I made them for my Family’s Thanksgiving last year and they went surprisingly fast. Hiding something healthy in pancetta is always a hit. I will be making these again this year.
- 2 lbs green beans, ends trimmed and strings removed
- 4 oz pancetta, diced
- 6 shallots, thinly sliced
- 5 cloves of garlic, minced
- 1/2 cup sliced almonds, toasted
- Salt and pepper
Begin by steaming the green beans. Fill the pot with water just below the steamer basket, and then add the green beans to the basket. Cook for about 3 to 5 minutes until tender but still crisp. Then remove from pot and set aside.
Place a large pan over medium heat. Then add the pancetta and cook for about 5 to 10 minutes until nice and crispy. Remove the cooked pancetta from the pan, leaving the rendered fat inside the pan. Then add the sliced shallots to the pancetta fat and sprinkle them with salt. Cook until they are softened and begin to brown, about 5 to 7 minutes. Then add the garlic and cook for another couple minutes.
Add the green beans and pancetta back to the pan and stir. Once the green beans are nicely coated, transfer them to a serving bowl or platter. Then top with the toasted almonds and serve.