Haricot Beans With Sausage Pancetta Recipes

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HARICOTS VERTS WITH PANCETTA



Haricots Verts with Pancetta image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/4 pounds haricots verts or green beans, trimmed
4 ounces pancetta, diced
2 cloves garlic, thinly sliced
1/4 cup panko breadcrumbs
Freshly ground pepper
Lemon wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.
  • Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.
  • Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.
  • Photo by Con Poulos

HARICOTS VERTS WITH SHALLOTS AND PANCETTA



Haricots Verts With Shallots and Pancetta image

I found this recipe in the recent Cooking Light magazine. The pancetta and shallots give a wonderful taste to the haricots verts. Top it off with a nice shaking of salt and pepper.

Provided by Abby Girl

Categories     Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup pancetta (about 2 ounces, minced)
1/4 cup shallot, thinly sliced
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 lb French haricots vert, trimmed and sliced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground

Steps:

  • Heat a large skillet oven over medium-high heat. Coat pan with cooking spray.
  • Add pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender and lightly browned.
  • Add broth and vinegar to pan, scraping pan to loosen browned bits. Add beans to pan, tossing to coat.
  • Cover and cook 7 minutes or until beans are crisp-tender. Remove from heat; stir in salt.
  • Note: Use caution towards the end of the cooking time as it could burn quite easily.

Nutrition Facts : Calories 30, Fat 0.2, Sodium 73.5, Carbohydrate 6.6, Fiber 2.6, Sugar 1.1, Protein 1.8

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