Best 5 Green Beans With Sage And Pancetta Recipes

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Indulge in the symphony of flavors with our collection of green bean recipes, each a culinary masterpiece. From the classic combination of green beans with sage and pancetta to the vibrant green beans with almonds and lemon, these recipes offer a delightful array of taste and texture. Whether you prefer a quick and easy side dish or a hearty main course, our green bean recipes have something for every palate and occasion. Discover the versatility of green beans as we take you on a journey through these delectable dishes.

Here are our top 5 tried and tested recipes!

SAVORY GREEN BEANS



Savory Green Beans image

Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.

Provided by Eve

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 4

1 ½ pounds fresh green beans, rinsed and trimmed
3 ounces coarsely chopped pancetta
1 shallot, thinly sliced
salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
  • Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g

WHITE BEANS WITH PANCETTA AND SAGE



White Beans with Pancetta and Sage image

Provided by Tyler Florence

Categories     main-dish

Time 11h15m

Yield 4 servings

Number Of Ingredients 8

1/2 pound large dried white beans, such as corona beans
3 bay leaves
3 garlic cloves
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
6 fresh sage leaves

Steps:

  • Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
  • Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
  • Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
  • Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
  • Return the pancetta and fried sage to the pan, stir everything together, and serve.

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.

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.

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

Tips:

  • Select the Right Green Beans: Choose tender and young green beans with a vibrant green color and no blemishes, as they will cook evenly and have better flavor.
  • Blanch the Green Beans: This step is optional but recommended for preserving the green color and crisp texture of the beans, but also reduces the cooking time needed.
  • Use Good Quality Pancetta: Pancetta adds a salty, savory flavor to the dish, so it's important to use a high-quality brand.
  • Cook the Pancetta Properly: Render the pancetta over medium heat until it becomes crispy, as this will enhance the flavor and texture.
  • Don't Overcook the Green Beans: Green beans should be cooked until tender-crisp, but not mushy, so keep a close eye on them during cooking.
  • Season to Taste: Don't forget to taste the dish before serving and adjust the seasoning accordingly, considering your personal preferences.
  • Garnish Elegantly: A simple garnish of fresh parsley or grated Parmesan cheese can elevate the presentation of the dish.

Conclusion:

Green beans with sage and pancetta is a simple yet flavorful side dish that complements a variety of main courses. The combination of tender green beans, crispy pancetta, aromatic sage, and tangy lemon juice creates a delightful balance of flavors and textures. Whether served as a side dish for a special occasion or a weeknight meal, this dish is sure to impress your taste buds. The tips provided in this summary will help you achieve the best results, ensuring that your green beans with sage and pancetta turn out perfectly every time!

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