Haricots Verts with Pancetta

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 servings
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Kosher salt

1 1/4 pounds haricots verts or green beans, trimmed

4 ounces pancetta, diced

2 cloves garlic, thinly sliced

1/4 cup panko breadcrumbs

Freshly ground pepper

Lemon wedges, for serving


  1. Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.
  2. Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.
  3. Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.
  4. Photo by Con Poulos
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