Haricots Verts with Pancetta

Save Recipe
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe


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

Red Beans and Rice

Perfect Pinto Beans

Black Beans

Escarole and Bean Soup

🤤 More Drool-Worthy Recipes