Green Beans with Pancetta and Sage

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Serve as a side dish to chicken or toss through pasta to make it a main meal in its own right, sprinkled with a little grated Parmesan. Add a pinch of chilli /lakes if you like heat. You could also use a little very finely chopped rosemary instead of sage.

Ingredients

  • 500 g French beans, topped and tailed
  • sunflower or light olive oil, for frying
  • 250 g <

Method

Boil the beans in a pan of salted water for 3 minutes. Drain, refresh in a bowl of ice cold water, then drain again once cooled.

In a pan, heat 1 tablespoon of oil over a medium heat. Add the pancetta and fry on a high heat, turning now and then, for approximately 5 minutes, until crispy. Tu