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Recipe

Green Beans with Crispy Pancetta, Mushrooms, and Shallots

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Scott Phillips

Servings: 8

The onion-topped green bean casserole is a Thanksgiving mainstay. This version, while full of familiar flavors, is a bit more elegant, and dare we say it, a lot more flavorful.

For more side dish recipes visit The Guide to Thanksgiving Dinner.

Ingredients

  • Kosher salt
  • 1-1/2 lb. green beans, trimmed
  • 2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
  • 3 Tbs. extra-virgin olive oil
  • 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
  • 2 medium-large shallots, halved lengthwise and very thinly sliced
  • 1/4 cup very thinly sliced fresh sage leaves
  • 1 Tbs. sherry vinegar
  • 1/2 tsp. Dijon mustard

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 5
      Sodium (mg): 410
      Carbohydrates (g): 8
      Fiber (g): 3
      Protein (g): 3

Preparation

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

Make Ahead Tips

The beans can be boiled and refrigerated up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours ahead and held in the refrigerator. An hour before finishing, remove the beans from the refrigerator to come to room temperature.

Reviews

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Reviews

  • a_Ryan | 01/15/2015

    This is my idea of a green bean casserole! As a Canadian transplant to the south, I was delighted to see this version of a Thanksgiving staple. So, so, so good!

  • JGTB | 10/14/2013

    I made this today for Canadian Thanksgiving and my guests loved it! I didn't have any sherry vinegar so I used some rice wine vinegar and it turned out great.

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