Haricot Beans With Sausage Pancetta Recipes

HARICOTS VERTS WITH PANCETTA

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

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

HARICOTS VERTS WITH SHALLOTS AND PANCETTA

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.