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Green Beans With Mushrooms, Shallots and Pancetta

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“This elegant dish is loaded with flavour, and easy to make. I served this with salmon and my DD ate the leftovers cold because it was that good. You can make this ahead by boiling the beans and then refrigerate up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours and kept in the refrigerator. An hour before serving, remove the beans from the refrigerator to come to room temperature. The recipe calls to boil the beans but I steamed mine until they are al dente. This is from Fine Cooking.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large mixing bowl with ice cubes and water and set aside.
  2. Fill a 6 quart pot two thirds full of well salted water. Bring to a boil and cook the beans uncovered until tender to bite, 4 to 6 minutes.
  3. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.
  4. Put the pancetta in a 12 inch non-stick skillet and cook over medium low heat until crisp and browned, 10 - 12 minutes. Transfer to a paper towel lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.
  5. Add 2 tbsp of olive oil to the pan and return it to medium high heat.
  6. Add mushrooms, shallots, and 1/4 teaspoons of salt and cook, stirring, until both are nicely browned and shrunken, about 5 minutes.
  7. Add the sage and cook, stirring, until fragrant, about 30 seconds.
  8. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 tbsp of oil. Stir to combine.
  9. Return the pan to medium heat, add the green beans and toss to combine and heat through, 2-3 minutes. Transfer to a warm serving platter and garnish with the pancetta.

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