It’s the beginning of August and fresh green beans are everywhere. I’m not a big fan of frozen beans so I’m a happy camper right now. When we were kids mom used to go out to the garden, pick fresh green beans and saute them with tomato sauce. This recipe is based on that dish. I’ve just dressed it up a little bit.
Green Beans with Tomatoes and Pancetta serves 4 1 – 1 ¼ pounds fresh green beans, rinsed and trimmed ¼ pound pancetta or bacon cut into thin strips 1 small shallot, chopped 1 clove garlic, minced A pinch of red pepper flake 1 large tomato, chopped Splash of white wine or vinegar
Render the pancetta in a skillet over medium heat. Cook until done, but not crispy. Pour off most of the fat, leaving about a tablespoon in the skillet. Add the chopped shallot and cook for a minute or two. Add the garlic and red pepper flake and cook for another minute.
Make sure the pan isn’t too hot – you don’t want to burn the pancetta or the shallots.
Now add the green beans and tomatoes. Stir well so all the flavors begin to blend. Cook uncovered, stirring occasionally for 2-3 minutes.
You want just enough fat from the pancetta to coat the beans and add flavor.
Cover, lower the heat and cook until beans are tender. Once beans are tender, uncover, increase heat and add the wine or vinegar. Stir, getting any browned bits from the bottom of the skillet. Cook for another minute, uncovered and serve.
This is a pretty versatile dish. You can substitute bacon for the pancetta or leave the pancetta out for a vegetarian version which is just as good.
Here’s the recipe in its entirety so you can print or download easily.
- 1 – 1 ¼ pounds fresh green beans, rinsed and trimmed
- ¼ pound pancetta or bacon cut into thin strips
- 1 small shallot, chopped
- 1 clove garlic, minced
- A pinch of red pepper flake
- 1 large tomato, chopped
- Splash of white wine or vinegar
- Render the pancetta in a skillet over medium heat. Cook until done, but not crispy. Pour off most of the fat, leaving about a tablespoon in the skillet. Add the chopped shallot and cook for a minute or two. Add the garlic and red pepper flake and cook for another minute.
- Now add the green beans and tomatoes. Stir well so all the flavors begin to blend. Cook uncovered, stirring occasionally for 2-3 minutes.
- Cover, lower the heat and cook until beans are tender. Once beans are tender, uncover, increase heat and add the wine or vinegar. Stir, getting any browned bits from the bottom of the skillet. Cook for another minute, uncovered and serve.
- This is a pretty versatile dish. You can substitute bacon for the pancetta or leave the pancetta out for a vegetarian version which is just as good.
4 comments
Hi Kim,
Thanks for posting this recipie! I tried it, Jill style, which means it was a very loose interpretation of yours based on my ingredients and situation. I was grilling steaks the other night and had some fresh green beens. I rendered the bacon with some chopped garlic, tossed the green beans with the bacon and some of the fat and threw the mix into my grill pan. It was a bit smokey with the bacon fat but I got the beans sort of ” grilled”, I didnt get to chop a tomato- they were so delicious they hardly made it from the pan to the plates! A true hit! Thanks again!
I forgot to add that I added the red pepper and white wine vinegar- made all the difference.
I’m so glad you took this recipe and made it your own. I’ll have to give it a try sans tomato!
~Kim
Look forward to trying this. My green beans are going wild and I also don’t like them frozen. thanks!
Dawn