Roasted Green Beans with Pancetta
Beans are a Thanksgiving staple. Inspired by the Chinese technique of twice cooked beans, I am sautéing them and “seasoning” them with pancetta, cured un-smoked pork belly. I find beans rather virginal on their own but here the virtuous veggie smiles with a naughty twinkle!
Yield: six portions as a side dish
Equipment: Cutting board, chef’s knife, measuring cups and spoons, small sauté pan, small rubber spatula, medium 11” sauté pan, roasting pan.
Ingredients:
1 cup pancetta – sliced 1/4 inch
2 tablespoons water
2 tablespoons maple syrup
1 pound green beans or haricots verts
½ – ¾ cup extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Directions:
- Put the sliced pancetta in a small pan with the water over low-moderate heat. (Professional tip: The water is there to prevent the meat in the strips of pancetta from burning before the fat has rendered sufficiently.) The pancetta is done when it is golden and there is liquid fat in the pan.
- Drizzle in the maple syrup. Remove to a roasting pan, scraping the fat and the syrup along with the pancetta.
- Trim both ends of the beans.
- Heat a sauté pan over high heat. Add two tablespoons of oil and when the oil is shimmering add a handful of beans. Quickly sprinkle with salt and two grinds of pepper. Stir the beans around the pan turning them over with a pair of tongs. (Professional tip: or if you are feeling “cheffy” practice your sauté skills by tossing the beans in the pan to turn them automatically. Sauté is French for “jump.”) The beans should be softened and partially scorch-seared. Remove them to the roasting pan with the rendered pancetta and start again with another handful until they are all done and delicious!
- For service reheat the beans and the pancetta until hot. Do not over-heat or the beans will turn an unappealing khaki color and ruin all your pan-athletics!
