We hosted Easter this year and everyone pitched in and cooked 1 item. I volunteered for green beans, which was a stretch for me since I’ve never cooked fresh green beans. I knew I wanted them sautéed with crispy pancetta, but beyond that- I did not have a recipe. After scrambling this morning and reading several recipes online that called for ingredients I did not have, I finally had to make do with what was in my kitchen. The results were delicious. The green beans were crisp and the pancetta and pecans were crunchy. This is going into my hall of fame recipes of “keepers”.
Green beans with crispy pancetta & pecans by Melanie Knight
- 3 slices pancetta
- 1 tablespoon garlic (from a jar)
- 2 tablespoons butter
- 1/4 cup chopped pecans
- 1/4 cup white wine
- 2 pounds fresh green beans
- 1/8 tsp onion powder
- salt to taste
Bring a sauce pot of salted water to boil, add green beans and boil for 5 minutes. My water stopped boiling when I added the green beans, so I had t wait for it to boil again before I started the timer for 5 minutes. Strain the green beans and wash with cold water.
While you wait for the water to boil, sauté the pancetta in a large pan until it is crispy, then add the garlic and pecans. While the garlic & pecans warm up, cut up the pancetta into 1/4 to 1/2 inch pieces with kitchen scissors. There will be a build up on the bottom of the pan, deglaze it with the 1/4 cup of wine.
In the now empty sauce pot, melt the 2 tbl of butter, then add the mixture of pancetta, garlic, pecans and wine. The add the green beans and the onion powder. Stir until the green beans have been tossed with the pancetta mixture. Add salt to taste and enjoy!