Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Slender haricots verts need little embellishment. Here they're tossed with a good dose of pancetta and garlic. Once it's cooked, garlic's flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Kate Parham Kordsmeier
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: one-fourth of haricots verts mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pancetta in a large skillet over medium-high heat for 3 minutes or until browned. Add haricots verts to pan; cook 6 minutes or until crisp-tender, stirring occasionally. Add minced shallot and minced garlic to pan; cook 1 minute, stirring constantly. Sprinkle evenly with salt and pepper.

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Nutrition Facts

56 calories; fat 2.9g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 3g; carbohydrates 6g; fiber 2g; cholesterol 6mg; iron 1mg; sodium 227mg; calcium 24mg; sugars 2g; added sugar 0g.
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