Haricots Verts With Shallots and Pancetta |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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I found this recipe in the recent Cooking Light magazine. The pancetta and shallots give a wonderful taste to the haricots verts. Top it off with a nice shaking of salt and pepper. Ingredients:
1/2 cup pancetta (about 2 ounces, minced) |
1/4 cup shallot, thinly sliced |
1/4 cup chicken broth |
1 tablespoon balsamic vinegar |
1 lb french haricots vert, trimmed and sliced |
1/8 teaspoon kosher salt |
1/8 teaspoon black pepper, freshly ground |
Directions:
1. Heat a large skillet oven over medium-high heat. Coat pan with cooking spray.
2. Add pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender and lightly browned.
3. Add broth and vinegar to pan, scraping pan to loosen browned bits. Add beans to pan, tossing to coat.
4. Cover and cook 7 minutes or until beans are crisp-tender. Remove from heat; stir in salt.
5. Note: Use caution towards the end of the cooking time as it could burn quite easily.
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