My Recipe Box

Green Beans with Crispy Pancetta, Mushrooms, and Shallots


Serves 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.

  • 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

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.

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

Photo: Scott Phillips

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!

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.

Delicious - everyone loved it. I made exactly as described, but substituted bacon for the pancetta.

Loved all the ingredients together except the dressing of Dijon and vinegar. If I make it again I might dress with browned butter or maybe browned butter with a hint of Dijon.

EXCELLENT! A mainstay in our holiday meal. We have made these for the last two Thanksgiving meals and enjoyed them immensely. The combination of flavors works really well with a smoked turkey.

These were ok, but I feel like they got lost in the shuffle with everything else at Thanksgiving. I think they would be better alongside a simple roast chicken. Also still deciding whether or not I liked the addition of the fresh sage or not. I did like the simple little sherry mustard vinaigrette added at the end. And of course, the pancetta is just heavenly!

I made this for Thanksgiving dinner, and it is phenonenal!! I didn't have dijon mustard or sage, so I used a hearty brown mustard, and Penzeys "mural of Flavor" for the spice. I will definitly make this again!

A vibrant alternative to traditional green bean casserole! Make the components ahead, bring to room temperature, then assemble at the last minute. Thick-sliced smoked bacon is a nice alternative to pancetta. Replace most of the bacon grease with olive oil before adding the mushrooms and shallots. Try doubling the mustard and vinegar for a more assertive flavor.

This was very special! I felt that it could easily stand up to the amazing Thanksgiving meal we had, and people raved. The flavor of the cremini mushrooms was much more hearty than regular mushrooms, and to saute those and the shallots and sage together in olive oil and pan drippings of the pancetta blended the flavors beautifully. I did NOT find it quick, although it certainly was easy, so taking it as my contribution to the meal as a side dish was perfect. I will make this again -- it's wonderful!

Ehh. It was ok, but nothing to write home about. With the richness of a Thanksgiving meal, it did not really hold its own. It might do well with a different meal setting.

This is absolutely delicious and not to mention elegant and a snap to prepare. Followed the recipe to a T and wouldn't change a thing.

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