SAN DIEGO — I love the old school green bean casserole, but this recipe brings a freshness to haricot verts also known as French green beans. And since pancetta is almost bacon it makes everything better.
Blistered Haricot Verts w/ Pancetta
- 1-2 lbs. Haricot Verts or Green Beans
- ¼ cup Pancetta or Bacon, coarse chop
- ¼ cup sliced Almonds, lightly toasted
- ¼ cup Olive oil
- Salt and Pepper for seasoning
Before you start blistering the Haricot Verts, lightly toast the Almonds in a frying pan on the stovetop on medium heat until lightly browned.
Now for the Blistered Haricot Vert, these are the much thinner and smaller green beans. Try to use these as they are much more tender. Trim, wash and dry the beans, and make sure they're dry before they go in the frying pan.
Using a large skillet or heavy frying pan on medium-high to high heat start with the Pancetta for just a minute. Next, add the Olive oil and beans letting them rest for about 30 seconds before tossing the whole blistering process should take about 4 to 5 minutes depending on how large your skillet is, season lightly with salt and pepper. If you're using Green beans add a few more minutes. Finish with the toasted Almonds and serve.