Roasted Green Beans With Pancetta And Yogurt Recipes

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ROASTED GREEN BEANS WITH PANCETTA



Roasted Green Beans with Pancetta image

Looking for a tasty Italian side dish? The check out these roasted green beans sprinkled with pancetta.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 6

4 oz thinly sliced pancetta, chopped
2 lb fresh green beans, trimmed
1 cup sliced sweet onion
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat oven to 450°F. In 8-inch nonstick skillet, cook pancetta over medium-high heat until crisp. Drain on paper towels; set aside. Reserve drippings.
  • In 18x13-inch half-sheet pan, toss green beans, onion, oil, salt, pepper and reserved drippings.
  • Roast uncovered 15 to 20 minutes, stirring twice, or until beans are tender. Sprinkle with pancetta.

Nutrition Facts : Calories 67, Carbohydrate 5 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 214 mg

ROASTED GREEN BEANS WITH PANCETTA AND LEMON ZEST



Roasted Green Beans With Pancetta and Lemon Zest image

This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you're dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)

Provided by Lidey Heuck

Categories     vegetables, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 6

2 1/2 pounds green beans, trimmed
1 (4-ounce) package diced pancetta
4 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper
Zest and juice of 1 lemon

Steps:

  • Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
  • Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.

SAUTEED GREEN BEANS WITH PANCETTA AND MUSHROOMS



Sauteed Green Beans with Pancetta and Mushrooms image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 pounds green beans, stem end removed
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1/4 pound pancetta thinly sliced
1 tablespoons unsalted butter
4 to 5 small white button mushrooms, wiped of grit and sliced
2 tablespoons sour cream

Steps:

  • Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside.
  • Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving.

GREEN BEANS, BALSAMIC AND PANCETTA



Green Beans, Balsamic and Pancetta image

Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.

Provided by TOOLBELT DIVA

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 slices thin mild pancetta
2 small shallots, finely chopped
1 lb green beans (about 8 cups, or 2 L)
1 teaspoon butter or 1 teaspoon olive oil
1/2 teaspoon salt
2 tablespoons balsamic vinegar
parmesan cheese (optional)

Steps:

  • Bring a large saucepan of water to a boil over high heat.
  • Meanwhile, slice pancetta into thin strips.
  • Finely chopped shallots should measure about 3 tablespoons (45 mL).
  • Trim ends from beans.
  • Over medium heat, melt butter in a wide frying pan.
  • Add pancetta and shallots.
  • Stir often 3 to 5 minutes until pancetta is crisp.
  • While pancetta is cooking, place beans into boiling water.
  • Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
  • Drain thoroughly.
  • When pancetta is cooked, add hot beans to pan.
  • Sprinkle with salt.
  • Add in vinegar.
  • Stir often for about 1 minute, until vinegar is absorbed.
  • Turn onto a platter; garnish with Parmesan shavings, if you wish.
  • Serve immediately, with Roast Pork, Stuffed With Stilton.
  • Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
  • Drain.
  • Pat dry with paper towels.
  • Wrap and refrigerate.
  • Prepare shallots and pancetta following the recipe, but do not cook.
  • Wrap and refrigerate up to 2 days.
  • When ready to cook, continue with recipe.
  • Beans, from the refrigerator, may need a couple of extra minutes to heat.

Nutrition Facts : Calories 54.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 308.3, Carbohydrate 10.1, Fiber 3.1, Sugar 4.9, Protein 2.2

TENDER GREEN BEANS WITH PANCETTA



Tender Green Beans with Pancetta image

I haven't tried this yet, but with spring coming and me ordering seeds, I start looking around for recipes I can use once the garden starts producing.

Provided by Kim127

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs green beans, cut into 1 inch pieces
1/4 cup diced pancetta (or other lean bacon)
2 cloves garlic, crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

  • Bring pot of salted water to boil.
  • Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
  • Drain and pat dry.
  • In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
  • Add beans and cook, stirring constantly, until beans are hot.
  • Stir in salt and serve.

Nutrition Facts : Calories 55.3, Fat 0.2, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 12.7, Fiber 5.8, Sugar 2.4, Protein 3.2

PANCETTA GREEN BEANS



Pancetta Green Beans image

Categories     Sauté     Bacon     Green Bean     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 3

12 ounces green beans, trimmed
3 ounces pancetta,* coarsely chopped
1 tablespoon butter

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool 5 minutes. Drain. Transfer beans to paper towels and pat dry.
  • Heat large skillet over medium heat. Add pancetta and sauté until crisp, about 3 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Increase heat to medium-high. Add butter to same skillet. Add beans and stir until heated through, about 4 minutes. Season with salt and pepper. Stir in pancetta.
  • *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets

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