Riverford Wicked Leeks
Green beans with pancetta and rosemary recipe image

Print 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.


  • 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 & pepper


  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.
  2. In a pan, heat 1 tablespoon of oil, then add the pancetta and cook for a few minutes until crispy.
  3. Add the garlic, chilli, rosemary and beans. Cook for 3 minutes and season.
  4. Add the tomatoes and cook for another 3 minutes, then add the vinegar.
  5. Season, drizzle with a little oil and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes