A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just use the same pot to blanch the beans, cook the pancetta, and finish the dish.
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Made this for dinner tonight with braised chicken breasts. Good flavor and relatively easy to make. Not as tasty as the Baked Haricots Verts with Fried Shallots in the same issue of Oct/Nov 2013 FC, but worth trying again.
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