Green Beans with Pancetta and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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green bean recipie Ingredients:
2 pounds frozen green beans |
4 cups milk |
2 tablespoons salt |
1/3 pound diced pancetta |
3 tablespoons butter |
4 tablespoons chopped mint |
4 tablespoons chopped flat-leaf parsley |
1/4 cup toasted chopped pecans |
2 tablespoons sugar |
Directions:
1. Trim ends from green beans and cut into 2- to 3-inch lengths. Set aside. Fill a
2. bowl with ice and water and set aside.
3. Bring milk, 4 cups water, salt and sugar to boil in a 6-quart saucepan.
4. Add green beans and cook over medium-high heat for 5-6 minutes, until green beans are
5. crisp-tender. (Adjust heat if necessary to keep milk mixture from boiling over.)
6. Remove green beans with a slotted spoon and drop in ice water. Drain and roll in
7. paper towels.
8. Reserve about 1/3 cup of the cooking liquid and discard the rest.
9. Place pancetta in a 12-inch skillet with 1 1/2 cups water. Cook over medium heat
10. until water evaporates and pancetta crisps, about 25 minutes. Stir occasionally
11. as the water disappears to brown all sides. Remove pancetta with a slotted
12. spoon and set aside, leaving about 1 tablespoon fat in the skillet. Can be made
13. ahead to this point.
14. Refrigerate green beans, cooking liquid and pancetta separately. You'll need to add a little fat to the skillet to finish the dish.
15. Place skillet over high heat and add the reserved cooking liquid and the green
16. beans. Cook about 5 minutes, until cooking liquid evaporates. Add butter and 2
17. tablespoons each mint and parsley. Cook until the butter melts. Season to taste
18. with salt and pepper. Add pancetta and pecans and toss until everything is
19. heated through.
20. Place on a serving platter and sprinkle with remaining 2
21. tablespoons each mint and parsley.
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