Yellow Beans with Browned Shallots, Pancetta, and Chili

Green Beans are have long been an American staple, probably because they are the least nutritious green vegetable available.  But unless you kill them they maintain a pleasant crunch, and they are always good to offer comfort in a classic casserole.  Sometimes its necessary to set the kale aside, despite its beneficial fiber and phytonutrients, and serve pole peans with bacon.

Mise en Place


  • 1 lb. yellow beans, or grean beans, trimmed, and cut into one inch segments
  • canola oil
  • 1/4 cup diced pancetta or bacon
  • 1 large shallot, thinly sliced
  • 2 thai chilis, seeds, veins and stems removed, julienned
  • extra virgin olive oil
  • chiffonade of several basil leaves


  • large skillet
  • pot fitted with colander, strainer or steaming basket

1) Render the pancetta.  In a medium skillet with a tbs of canola oil, render the pancetta over medium low-heat.  When the pancetta is nicely browned transfer to a paper towel, and pour off all but a thin layer of fat.

2) Brown the shallots.  Brown the shallots in the skillet over medium-low heat until brown and crispy.  Be careful not to blacken.  Add a splash of canola oil and lower the heat a bit if they start to scorch.

3) Steam the beans, while the shallots brown.  Fit a saucepan with a colander, strainer or steaming basket.  Bring about an inch of water to a boil in the saucepan and cover with a folded kitchen cloth or lid.  Allow to steam for about seven minutes or until the beans maintain a slight crunch.

4) Sautee the beans. Add the beans to the skillet along with the reserved pancetta and chili.  Toss to coat the beans in fat, and incorporate the ingredients.  Finish with basil and olive oil.  Season with salt keeping in mind the saltiness of the pancetta.  Serve.

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