Romano Beans With Tomatoes And Pancetta
This delightful recipe brings together the flavors of pancetta, green onions, fresh tomatoes, and romano or green beans, all cooked to perfection and seasoned with aromatic parsley. The dish is both comforting and flavorful, making it a perfect option for a satisfying meal.
— Constant Cookbook
Ingredients
- 2 oz. pancetta, chopped
- 1 Tbs. olive oil
- 3 green onions, white and light green portions, thinly sliced
- 1/2 lb. fresh tomatoes, peeled, seeded and chopped, or 1 can (14 oz.) chopped plum tomatoes with juices
- 1 lb. romano beans or green beans, ends trimmed
- Sea salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh flat-leaf parsley
Instructions
- In a saucepan large enough to hold the beans, cook the pancetta over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
- Add the olive oil to the fat remaining in the pan and heat over medium heat. Add the green onions and sauté until softened, about 3 minutes. Add the tomatoes and simmer, stirring occasionally, until they reduce slightly, about 10 minutes.
- Stir in the beans and sprinkle with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are tender, about 15 minutes. Check often and add a few tablespoonfuls of hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day.)
- Stir in the pancetta, transfer to a warmed serving dish and sprinkle with the parsley. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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