GREEN BEANS WITH SAGE AND PANCETTA
Provided by Molly Stevens
Categories Side Sauté Quick & Easy Low Cal High Fiber Bacon Green Bean Fall Winter Sage Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.
- *A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.
WHITE BEANS WITH PANCETTA AND SAGE
Provided by Tyler Florence
Categories main-dish
Time 11h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
- Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
- Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
- Return the pancetta and fried sage to the pan, stir everything together, and serve.
SAUTEED GREEN BEANS WITH PANCETTA AND MUSHROOMS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside.
- Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving.
SAVORY GREEN BEANS
Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Provided by Eve
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
- Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g
WHITE BEANS IN TOMATO SAUCE WITH SAGE AND PANCETTA
Categories Bean Herb Pork Tomato Side Quick & Easy Legume Fall Sage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side dish servings
Number Of Ingredients 9
Steps:
- Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.
BALSAMIC PANCETTA GREEN BEANS WITH SHALLOTS
Great ingredients create a delicious and unique taste for everyday green beans. Try these when you want to add extra punch to your meal!
Provided by ninja
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
- Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
- Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.
Nutrition Facts : Calories 38, Fat 0.2, Sodium 104.3, Carbohydrate 8.5, Fiber 2.1, Sugar 3.3, Protein 1.8
GREEN BEANS WITH MUSHROOMS, SHALLOTS AND PANCETTA
This elegant dish is loaded with flavour, and easy to make. I served this with salmon and my DD ate the leftovers cold because it was that good. You can make this ahead by boiling the beans and then refrigerate up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours and kept in the refrigerator. An hour before serving, remove the beans from the refrigerator to come to room temperature. The recipe calls to boil the beans but I steamed mine until they are al dente. This is from Fine Cooking.
Provided by heather in Ont
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large mixing bowl with ice cubes and water and set aside.
- Fill a 6 quart pot two thirds full of well salted water. Bring to a boil and cook the beans uncovered until tender to bite, 4 to 6 minutes.
- Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.
- Put the pancetta in a 12 inch non-stick skillet and cook over medium low heat until crisp and browned, 10 - 12 minutes. Transfer to a paper towel lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.
- Add 2 tbsp of olive oil to the pan and return it to medium high heat.
- Add mushrooms, shallots, and 1/4 teaspoons of salt and cook, stirring, until both are nicely browned and shrunken, about 5 minutes.
- Add the sage and cook, stirring, until fragrant, about 30 seconds.
- Take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbsp of oil. Stir to combine.
- Return the pan to medium heat, add the green beans and toss to combine and heat through, 2-3 minutes. Transfer to a warm serving platter and garnish with the pancetta.
Nutrition Facts : Calories 78.2, Fat 5.3, SaturatedFat 0.8, Sodium 82.9, Carbohydrate 7.4, Fiber 2.4, Sugar 3, Protein 2.1
TENDER GREEN BEANS WITH PANCETTA
I haven't tried this yet, but with spring coming and me ordering seeds, I start looking around for recipes I can use once the garden starts producing.
Provided by Kim127
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring pot of salted water to boil.
- Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
- Drain and pat dry.
- In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
- Add beans and cook, stirring constantly, until beans are hot.
- Stir in salt and serve.
Nutrition Facts : Calories 55.3, Fat 0.2, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 12.7, Fiber 5.8, Sugar 2.4, Protein 3.2
SLOW-ROASTED GREEN BEANS WITH SAGE
Provided by Suzanne Goin
Categories Herb Side Roast Thanksgiving Vegetarian High Fiber Green Bean Healthy Low Cholesterol Vegan Sage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
- Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)
GREEN BEANS WITH PANCETTA AND ONION
Make and share this Green Beans With Pancetta and Onion recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 51m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Snap off stem ends of the green beans.
- Bring 2 quarts water to a boil in a large saucepan; add in the beans and salt to taste.
- Cook, uncovered until the beans are crisp-tender, 4-6 minutes.
- Rinse beans under cold water and drain well; pat dry.
- Cut beans into bite-size pieces.
- In a big skillet, cook pancetta, onion, garlic, parsley, and sage in the oil over medium heat until the onion is golden, about 10 minutes.
- Add in the green beans and a pinch of salt, to taste.
- Cook until heated through, about 5 minutes; serve hot.
Nutrition Facts : Calories 69.8, Fat 4.7, SaturatedFat 0.7, Sodium 6, Carbohydrate 6.8, Fiber 2.3, Sugar 3, Protein 1.6
GREEN BEANS, BALSAMIC AND PANCETTA
Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.
Provided by TOOLBELT DIVA
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil over high heat.
- Meanwhile, slice pancetta into thin strips.
- Finely chopped shallots should measure about 3 tablespoons (45 mL).
- Trim ends from beans.
- Over medium heat, melt butter in a wide frying pan.
- Add pancetta and shallots.
- Stir often 3 to 5 minutes until pancetta is crisp.
- While pancetta is cooking, place beans into boiling water.
- Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
- Drain thoroughly.
- When pancetta is cooked, add hot beans to pan.
- Sprinkle with salt.
- Add in vinegar.
- Stir often for about 1 minute, until vinegar is absorbed.
- Turn onto a platter; garnish with Parmesan shavings, if you wish.
- Serve immediately, with Roast Pork, Stuffed With Stilton.
- Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
- Drain.
- Pat dry with paper towels.
- Wrap and refrigerate.
- Prepare shallots and pancetta following the recipe, but do not cook.
- Wrap and refrigerate up to 2 days.
- When ready to cook, continue with recipe.
- Beans, from the refrigerator, may need a couple of extra minutes to heat.
Nutrition Facts : Calories 54.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 308.3, Carbohydrate 10.1, Fiber 3.1, Sugar 4.9, Protein 2.2
ROASTED GREEN BEANS WITH PANCETTA AND LEMON ZEST
This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you're dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)
Provided by Lidey Heuck
Categories vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
- Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.
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- Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature.
- Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.
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