10
Roberto Caruso
Mild Italian bacon and balsamic vinegar jazz up green beans. Bonus: The majority of this recipe can be prepared in advance, making it the perfect side dish for a holiday feast.
3 thin slices mild pancetta, or bacon
2 small shallots
500 g green beans, about 8 cups
1 tsp butter, or olive oil
1/2 tsp salt
2 tbsp balsamic vinegar
shavings of parmesan, optional
Bring a large saucepan of water to a boil over high heat. Meanwhile, slice pancetta into thin strips. Finely chop shallots. They should measure about 3 tablespoons (45 mL). Trim ends from beans. Melt butter in a wide frying pan set over medium-heat. Add pancetta and shallots. Stir often until meat is crisp, 3 to 5 minutes. While pancetta is cooking, slip beans into boiling water. Boil, uncovered, until almost tender-crisp, 2 to 3 minutes. Drain thoroughly.
When pancetta is cooked, add hot beans to pan. Sprinkle with salt. Pour in vinegar. Stir often until vinegar is absorbed, 1 minute. Turn onto a platter. Garnish with Parmesan shavings, if you wish. Serve immediately.
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 recipe, but don't cook. Wrap and refrigerate up to 2 days. When ready to cook, continue with recipe. Beans may need a couple extra minutes to heat.
https://www.youtube.com/watch?v=6FrujhP0Cl0
Calories 87, Protein 2.5g, Carbohydrates 6.9g, Fat 5.9g, Fibre 1.6g, Sodium 271mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.