Balsamic Pancetta Green Beans With Shallots Food

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FRENCH STRING BEANS WITH SHALLOTS



French String Beans with Shallots image

These simple French green beans make an easy and elegant side dish.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil or unsalted butter
2 large shallots, thinly sliced
½ cup water
¾ pound (12 ounces) French string beans (haricots verts), trimmed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch sugar

Steps:

  • Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
  • Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
  • Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Nutrition Facts : Calories 116, Fat 7 g, Carbohydrate 13 g, Protein 3 g, SaturatedFat 1 g, Sugar 6 g, Fiber 4 g, Sodium 302 mg, Cholesterol 0 mg

GREEN BEANS WITH SHALLOTS AND PANCETTA



Green Beans with Shallots and Pancetta image

Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.

Provided by Elise Bauer

Categories     Side Dish     Quick and Easy     Green Bean     Green Vegetables     Pancetta

Yield 4

Number Of Ingredients 6

1 pound green beans, ends trimmed, strings removed (if any)
Salt
2 ounces pancetta, diced very small
2-3 large shallots, chopped
2 teaspoons butter
Freshly ground black pepper

Steps:

  • Boil the green beans: Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes.
  • Drain and shock with ice water: Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
  • Brown the pancetta: Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
  • Add the shallots: Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
  • Add butter and green beans: Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.

BALSAMIC PANCETTA GREEN BEANS WITH SHALLOTS



Balsamic Pancetta Green Beans With Shallots image

Great ingredients create a delicious and unique taste for everyday green beans. Try these when you want to add extra punch to your meal!

Provided by ninja

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (4 ounce) package sliced pancetta, chopped
1/2 cup thinly sliced shallot
2 tablespoons balsamic vinegar
1 -1 1/2 lb fresh green beans, trimmed
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
  • Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
  • Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.

Nutrition Facts : Calories 38, Fat 0.2, Sodium 104.3, Carbohydrate 8.5, Fiber 2.1, Sugar 3.3, Protein 1.8

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER



Green Beans With Balsamic-Shallot Butter image

Make and share this Green Beans With Balsamic-Shallot Butter recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 4

1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons butter, room temperature
2 lbs green beans, trimmed

Steps:

  • Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
  • Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER



Green Beans with Balsamic-Shallot Butter image

Categories     Side     Vegetarian     Quick & Easy     Vinegar     Green Bean     Shallot     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons (1/2 stick) butter, room temperature
2 pounds green beans, trimmed

Steps:

  • Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
  • Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

BALSAMIC GREEN BEANS



Balsamic Green Beans image

Make and share this Balsamic Green Beans recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

5 teaspoons balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
3/4 lb green beans
1 shallot, sliced
2 garlic cloves, smashed
salt, pepper
1/4 cup water, more if needed
1 tablespoon butter, cut in 4 pieces
1/4 cup toasted sliced almonds

Steps:

  • Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
  • Heat a skillet on high heat, add oil.
  • Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
  • Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
  • Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

Nutrition Facts : Calories 176.5, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.6, Sodium 33.7, Carbohydrate 10.8, Fiber 3.3, Sugar 4.7, Protein 3.7

SAVORY GREEN BEANS



Savory Green Beans image

Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.

Provided by Eve

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 4

1 ½ pounds fresh green beans, rinsed and trimmed
3 ounces coarsely chopped pancetta
1 shallot, thinly sliced
salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
  • Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g

GREEN BEANS, BALSAMIC AND PANCETTA



Green Beans, Balsamic and Pancetta image

Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.

Provided by TOOLBELT DIVA

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 slices thin mild pancetta
2 small shallots, finely chopped
1 lb green beans (about 8 cups, or 2 L)
1 teaspoon butter or 1 teaspoon olive oil
1/2 teaspoon salt
2 tablespoons balsamic vinegar
parmesan cheese (optional)

Steps:

  • Bring a large saucepan of water to a boil over high heat.
  • Meanwhile, slice pancetta into thin strips.
  • Finely chopped shallots should measure about 3 tablespoons (45 mL).
  • Trim ends from beans.
  • Over medium heat, melt butter in a wide frying pan.
  • Add pancetta and shallots.
  • Stir often 3 to 5 minutes until pancetta is crisp.
  • While pancetta is cooking, place beans into boiling water.
  • Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
  • Drain thoroughly.
  • When pancetta is cooked, add hot beans to pan.
  • Sprinkle with salt.
  • Add in vinegar.
  • Stir often for about 1 minute, until vinegar is absorbed.
  • Turn onto a platter; garnish with Parmesan shavings, if you wish.
  • Serve immediately, with Roast Pork, Stuffed With Stilton.
  • Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
  • Drain.
  • Pat dry with paper towels.
  • Wrap and refrigerate.
  • Prepare shallots and pancetta following the recipe, but do not cook.
  • Wrap and refrigerate up to 2 days.
  • When ready to cook, continue with recipe.
  • Beans, from the refrigerator, may need a couple of extra minutes to heat.

Nutrition Facts : Calories 54.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 308.3, Carbohydrate 10.1, Fiber 3.1, Sugar 4.9, Protein 2.2

GREEN BEANS WITH SHALLOTS



Green Beans with Shallots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
  • Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
  • Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

STRING BEANS WITH SHALLOTS



String Beans with Shallots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  • If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS



Green beans with shallots, garlic & toasted almonds image

Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal

Provided by John Torode

Categories     Dinner, Side dish, Supper, Vegetable

Time 15m

Number Of Ingredients 6

300g green beans
2 tbsp olive oil
2 small shallots , very finely sliced
3 garlic cloves , thinly sliced
squeeze lemon
2 tbsp toasted flaked almonds

Steps:

  • Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
  • Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

GREEN BEANS WITH SHALLOTS



Green beans with shallots image

Jazz up your green beans with the addition of buttery shallots

Provided by Lucy Netherton

Categories     Side dish

Time 15m

Number Of Ingredients 3

400g green beans
25g butter
3 shallots , finely chopped

Steps:

  • Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
  • When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.

Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium

TENDER GREEN BEANS WITH PANCETTA



Tender Green Beans with Pancetta image

I haven't tried this yet, but with spring coming and me ordering seeds, I start looking around for recipes I can use once the garden starts producing.

Provided by Kim127

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs green beans, cut into 1 inch pieces
1/4 cup diced pancetta (or other lean bacon)
2 cloves garlic, crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

  • Bring pot of salted water to boil.
  • Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
  • Drain and pat dry.
  • In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
  • Add beans and cook, stirring constantly, until beans are hot.
  • Stir in salt and serve.

Nutrition Facts : Calories 55.3, Fat 0.2, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 12.7, Fiber 5.8, Sugar 2.4, Protein 3.2

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