Pancetta and Parmesan Green Beans

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. – Fran Lebowitz

Hello my darling friends. I hope you’re having a simply marvelous day! I’m one of those by nature who loves vegetables. I believe my first whole food was a raw tomato. My dad always tells of my zest of healthy eating from an early age and it’s very much something I still pride myself on to this day.

In some of your minds though I’m sure you’re questioning this, with a “Taylor, you just posted the cheesiest, most delicious hash brown casserole recipe in the world, how could this be?” While I know good food and could pig out on junk food each and every day if I really wanted to, I also know that eating healthy makes me personally feel so much better on a daily basis. I find that it invigorating and enjoyable as well as a fun experience to make something as healthy and delicious as these here green beans.

Now, on to your ingredients:

  • 2 shallots
  • 3-5 cloves of garlic, depending on size
  • 3 pounds of green beans, I like french or haricot verts for this recipe in particular
  • 5 oz of pancetta, or more if you choose, pancetta is a very salty meat so use so depending on taste
  • salt
  • pepper
  • olive oil for cooking
  • freshly grated parmesan cheese

So what you’re going to do it take the green beans and place them in a large pot. Then you will fill it with cold water, just enough to cover all the beans (or almost all the beans) and bring it to a rolling boil.

The beans will cook for 3-10 minutes depending on the type you’ve used as well as the amount you want them cooked. Just for reference, I cooked mine about 6-7 minutes.

While your beans are cooking, you’re going to cook your chopped pancetta with the shallots and the garlic in olive oil. Once these ingredients, set aside.

You’re now ready to add the cooked green beans to the pancetta mixture and put all in an oiled pan. Sprinkle the freshly grated parmesan cheese on top and stick it into your oven at about 325° until the cheese is melted. I like to finish mine with fresh ground pepper, and the salt, I would say is up to you. Pancetta is so salty to begin with that I don’t think I even used any salt.

So simple, so delicious, so healthy, AND will impress the hell out of your friends and family. This is one recipe I cannot wait to try again!


Taylor, The Food Lover Gone Southern

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