Green Beans with Pancetta and Sage

Name: Green Beans with Pancetta and Sage
Yield: Serves 4–6
Ingredients: 500 g French beans, topped and tailed; splash of balsamic or sherry vinegar; salt and pepper; extra virgin olive oil; sunflower or light olive oil, for frying; 250 g pancetta, or bacon, cut into small cubes; 8–10 sage leaves (depending on size), finely shredded

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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 <

Side dish
June
May
Gluten-free
September
Summer
August
July

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