Green Beans with Shallots & Pancetta

• 1 lbs green beans, ends trimmed, remove any strings
• 2 ounces pancetta, diced
• 2-3 large shallots, chopped
• 2 1/2 teaspoons butter
• 1 tablespoon oregano
• Freshly ground black pepper
• Salt to taste

Blanch the beans in a large pot of boiling salted water for about 4 minutes, or until crisp. If the beans are "chewy" let them cook a bit longer. Some beans, like French cut beans, or extra thin beans, may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (If time is going to be a problem, you can make the beans a day ahead and store in refrigerator.)

Using a large sauté pan on medium high heat, add your diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove the pancetta from the pan to a plate using a slotted spoon.

Add the shallots to the pan. Cook, stirring often, on medium high heat, until lightly browned.

Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and fresh cracked pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Then serve immediately.

Servings: 4

Source: Elise

Access our Recipe Files

December, 2008 Recipes

1. Apricot Pork Medallions
2. Bourbon Mashed Sweet Potatoes
3. Creamy Corn Ham
4. Green Beans with Shallots & Pancetta
5. Lemon Meringue Pie
6. Southwestern Pork Cassoulet
7. Smoked Sausage & Vegetable Kabobs
8. Smoked Salmon Pasta
9. Stuffed Artichokes

---