Page title and description
Meat mains
Green beans with pancetta and rosemary
This is a quick, easy and flavour-packed side which goes well with lamb or pork chops, or with grilled fish fillets. The same combination of rosemary and pancetta works beautifully with broad beans.
Ingredients
- 250g green beans
- 1 tbsp olive oil
- 1 slice pancetta or smoked bacon, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp dried chilli flakes
- 2 sprigs rosemary, finely chopped
- 3 tomatoes, chopped
- a dash of sherry vinegar
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
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Step 1
Put a bowl of iced water to one side. Blanch the beans in boiling water for 3 minutes. Drain and put straight in the cold water to keep their colour. Drain when cool.
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Step 2
In a pan, heat 1 tablespoon of oil, then add the pancetta and cook for a few minutes until crispy.
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Step 3
Add the garlic, chilli, rosemary and beans. Cook for 3 minutes and season.
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Step 4
Add the tomatoes and cook for another 3 minutes, then add the vinegar.
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Step 5
Season, drizzle with a little oil and serve.
