Prep 5 mins
Cook 25 mins
String Beans with Sage and Pancetta
- 2 1⁄2 lbs string beans, trimmed
- 8 ounces pancetta, thinly sliced and coarsely chopped
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons fresh sage, coarsely chopped
- 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.
- Combine pancetta and 1 tablespoon olive oil in large nonstick skillet. Saute 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 olive oil in same skillet over medium-high heat. Add beans and saute 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 sea salt, if desired, and serve.
FABULOUS: this recipe has really revolutionised how look at green beans. I'll still see just plain steamed or even worse boiled beans as dreadfully boring, but cooked this way, just wonderful. The crisp and flavoursome pancetta, the olive oil and sage: SO delicious. I cheated by using frozen beans - I don't remember when I last strung a bean, somewhere back in the mists of time! - and I added rosemary as well as the fresh sage as I've become so used to the two combined as I have them in a mini grinder. Great together. Thank you so much for sharing this recipe, MsPia! Made for Newest Zaar Tag!