Green Beans - Marina Grog
In this recipe the beans first blanched and then sautéed with pancetta, mushrooms and onions, with some salt and freshly ground black pepper for seasoning. You can use thinly sliced shallots in place of the onion or substitute bacon or diced ham for the pancetta if that is what you have on hand.
- 1 pound green beans, ends trimmed, strings removed (if any)
- 2 ounces pancetta, diced very small
- 1 large onions, chopped or 2-3 shallots
- 1/2 pound of white mushrooms
- 2 teaspoons butter
- Freshly ground black pepper, salt
Method1 Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Drain and place the beans in a bowl of ice water to stop the cooking.
2 Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
3 Add the onions to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
4 Add the sliced mushroom to the pan. Cook, stirring often, on medium high heat.
5 Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the onion, mushrooms and pancetta. Serve immediately.