Snap Beans with Pancetta and Roasted Garlic

  • 1 lb. Snap Beans – fresh, cleaned
  • 1 T. Salt
  • 1/4  lb. Pancetta – diced
  • 2 T. Olive Oil
  • 3 cloves Garlic – roasted

Bring 4 quarts water and tablespoon salt to a rolling boil. Place beans in water. Return water to a boil and cook beans for 2 minutes. Remove from pan and immediately place beans in ice water to stop cooking process and maintain crispness. In a large sauté pan, cook diced pancetta until crispy. Remove pancetta from pan with a slotted spoon and place on paper towels to drain. Drain excess grease from sauté pan. In same pan, pour olive oil and garlic cloves. Cook over medium heat for 2 minutes. Place beans and pancetta in pan with garlic oil. Toss beans in the oil mixture until beans are warmed, but still crispy.

Serves 4

Deb Lyon, Bangor

Finalist – Snap Beans/Lima Beans/Peas
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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