Pic of green beans with pancetta and sage

green beans with pancetta and sage

Show ingredients

green beans with pancetta and sage

Side Serves 6 20 min
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 flakes if you like heat. You could also use a little very finely chopped rosemary instead of sage.

Ingredients

  • 500g French beans, topped and tailed
  • sunflower or light olive oil, for frying
  • 250g pancetta, or bacon, cut into small cubes
  • 8–10 sage leaves (depending on size), finely shredded
  • splash of balsamic or sherry vinegar
  • olive oil
  • salt and pepper

Method

Prep time: 5 min
Cooking time: 15 min
  • Step 1

    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.
  • Step 2

    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 about 5 minutes, until crispy.
  • Step 3

    Turn the heat a little lower and cook for a further 5 minutes to render any fat in the pancetta. Add the beans and sage and stir for 2–3 minutes, to finish cooking the beans. Add a splash of vinegar, a little good olive oil and season with salt and pepper to taste.
  • Step 4

    Serve drizzled with any juices from the pan.