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Green Beans and Pancetta with Browned Butter

Makes: 8 to 10 servings
Prep 20 mins Cook 14 mins to 19 mins
Green Beans with Pancetta with Brown Butter
Ingredients
  • 2  pounds  thin green beans or haricot verts, ends trimmed
  • 4  ounces  pancetta
  • 2  shallots, thinly sliced
  • 6  tablespoons  butter
  • 6  ounces  peeled and roasted chestnuts, sliced
  •  Salt and freshly ground back pepper, to taste
Directions

1. In a 4-quart saucepan cook green beans, covered, in boiling salted water for 4 to 7 minutes until crisp-tender. Drain; set beans aside.

2. In an extra-large skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in the skillet.

3. Reduce heat to medium-low. Add shallots to reserved drippings. Cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper towel-lined plate. Season to taste with salt.

4. Add butter to the drippings in the skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for about 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts slices, green beans, and pancetta. Cook for 2 to 4 minutes, or to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots. Makes 8 to 10 servings.

From the Test Kitchen
  • If desired, green beans can be cooked ahead of time as directed in step 1. Cool completely and refrigerate until needed. On the day of service, continue with step 2 as directed.
Nutrition Facts (Green Beans with Pancetta with Brown Butter )
  • Servings Per Recipe 8,
  • cal. (kcal) 213,
  • Fat, total (g) 13,
  • chol. (mg) 28,
  • sat. fat (g) 7,
  • carb. (g) 20,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 6,
  • vit. A (IU) 1020,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 310,
  • Potassium (mg) 385,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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