Best Green Beans With Crispy Pancetta Mushrooms And Shallots Recipes

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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.

BALSAMIC PANCETTA GREEN BEANS WITH SHALLOTS



Balsamic Pancetta Green Beans With Shallots image

Great ingredients create a delicious and unique taste for everyday green beans. Try these when you want to add extra punch to your meal!

Provided by ninja

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (4 ounce) package sliced pancetta, chopped
1/2 cup thinly sliced shallot
2 tablespoons balsamic vinegar
1 -1 1/2 lb fresh green beans, trimmed
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
  • Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
  • Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.

Nutrition Facts : Calories 38, Fat 0.2, Sodium 104.3, Carbohydrate 8.5, Fiber 2.1, Sugar 3.3, Protein 1.8

GREEN BEANS WITH MUSHROOM AND SHALLOTS



Green Beans with Mushroom and Shallots image

Provided by Ellie Krieger

Categories     side-dish

Time 31m

Yield 6 servings, serving size 1/2 cup

Number Of Ingredients 6

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Steps:

  • Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
  • While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

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

GREEN BEANS



Green Beans image

Kids' favorite green beans.

Provided by TammyJean

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 5

2 (14.5 ounce) cans green beans, drained
¼ cup butter, melted
½ teaspoon garlic powder
½ cup brown sugar
½ pound bacon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
  • Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 24.3 g, Cholesterol 33.9 mg, Fat 13 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 6.6 g, Sodium 699.1 mg, Sugar 18.9 g

GREEN BEANS WITH CRISPY PANCETTA, MUSHROOMS, AND SHALLOTS



GREEN BEANS WITH CRISPY PANCETTA, MUSHROOMS, AND SHALLOTS image

Categories     Bean     Side

Yield 8 servings

Number Of Ingredients 9

kosher salt
1 1/2 lb green beans, trimmed
2 1/2 oz thinly sliced pancetta
3 T evoo
6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
2 medium large shallots, halved lenthwise and very thinly sliced
1/4 cup very thinly sliced fresh sage leaves
1 T sherry vinegar
1/2 tsp dijon mustard

Steps:

  • Fill a large mixing bowl with ice and water and set aside. Fill a 6 or 7 qt pot 2/3 full of salted water. bring water to boil and boil beans uncovered until tender about 4 to 6 minutes. Drain, transfer to bowl of ice water, and let sit for about 2 min. Drain and pat dry. Put pancetta in a 12" non stick skilet and cook over medium low heat until crisp and browned. Transfer to paper towel lined plate and coarsely crumble. Add 2 T of olive oil to pan and return to med high heat. Add mushrooms, shallots, and 1/4 tsp salt and cook, stirring frequently until both are nicely browned. Add the sage and cook, stirring until fragrant., about 30 seconds. Take pan off heat and add vinegar, mustard and remaining 1 T of oil. Stir. Return pan to medium heat, add the green beans and toss to combine and heat through 2 to 3 minutes. Season to taste. Transfer to warm serving platter and garnish with pancetta. Beans can be made up to 6 hours ahead and refrigerated

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