This Green Beans, Tomatoes, and Pancetta is an easy and tasty way to mix up side dishes. We love all of the flavor in this recipe!
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One of my many favorite things about summer is eating directly out of the garden. I know it sounds a bit cliche, but I seriously walk out to the garden every afternoon and see whats ripe…and then that becomes dinner for the night. If you’ve never planted an herb/vegetable garden, then try it this year! Start small if you’d like. Many veggies & herbs are container-friendly, so start with just a couple containers on the back porch. Your dinners will be tastier, and your wallet will thank you!
Since Spring is just beginning here, it’ll be a few more months before the garden really begins to produce much. So at this time of the year I resort to whatever is on sale each week at the market. There must have been a bumper green bean crop this year as I keep finding beans on sale! Fine by me…I love green beans. Today’s recipe is one of my go-to favorites for string beans. The small amount of pancetta adds an incredible boost of flavor while the tomatoes add an acidity that really provides a nice balance to this dish. I often finish this with a couple squeezes of fresh lemon juice which adds a nice layer of brightness. I also remove the hard tips of the beans before cooking–just line the beans up and use a sharp knife to remove all the tips at once. I find that a good set of chef’s knives makes all the difference in the kitchen!
This dish is easy and only requires a couple of ingredients…so next time you see green beans on sale at your market, grab a pound and give this recipe a shot. One bite and it’ll become a go-to favorite for you, too!
Tasty (and Easy!) Side Dish: Green Beans, Tomatoes, and Pancetta
- Blanche the green beans (place beans in gently boiling water for 4-5 minutes and then immediately transfer beans to bowl of cold water for 4-5 minutes)
- Chop the beans at an angle into 1″ pieces. Set aside.
- Meanwhile, place diced pancetta into a saute pan and cook until crispy (about 8-10 minutes depending on thickness). Discard all but 1 Tbsp of fat from the saute pan.
- Add 1 Tbsp of olive oil to the saute pan along with the remaining 1 Tbsp of fat.
- Over medium heat, add tomatoes to the pan and cook until slightly tender (3-4 minutes).
- Add chopped beans and continue to cook on medium for another 3-4 minutes.
- Remove from heat and add the cooked pancetta. Stir until well combined.
- Finish with a squeeze of fresh lemon juice and serve hot.