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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Excellent flavor, and as winstonk stated, uncomplicated and quick. Made these for a Thanksgiving side dish, and I was pleased. Only one thing I will change next time. Substitute good bacon for the pancetta.
Very good! Will be making this again.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.