Green Beans with Tomatoes and Pancetta
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
  • 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
  1. 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.
  2. Now add the green beans and tomatoes. Stir well so all the flavors begin to blend. Cook uncovered, stirring occasionally for 2-3 minutes.
  3. 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.
  4. 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.
Recipe by Kimversations at