Green Beans with Pancetta and Shallots
This recipe for green beans with shallots and pancetta turns a simple side dish into something special. The pancetta adds a salty bite, the shallots turn sweet as they caramelize, and the blanched beans stay bright and crisp. It's perfect for the holidays, but easy enough to make on a weeknight!
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These simple sautéed green beans are a delicious side to serve any time of year, but they're especially great around the holidays.
They make a wonderful addition to special meals like Thanksgiving and Christmas dinner since it goes so well with everything from turkey to roasted meats and fish.
I love using thin French green beans, called haricots verts, since they are more delicate and elegant than regular green beans, although those work just as well. They're prepared simply, but have tons of flavor from crispy, salty pancetta and sweet caramelized shallots.
I finish it with a dash of sherry vinegar to make the flavors pop and a little bit of butter to make the sauce silky and emulsified along with the rendered pancetta fat. The cooked pancetta gets added on top right before serving to keep it nice and crispy.
Want more delicious side dish recipes? Try my creamy Skillet Mac n Cheese, this elegant Parsnip and Celery Root Puree or a quick Spinach with Butter and Parmesan.
Why This Recipe Works
- Blanching the haricots verts first keeps them perfectly tender yet still crisp.
- A quick recipe that turns basic green beans into something special.
- A great Thanksgiving alternative to green bean casserole!
Ingredient Notes
Green Beans - Use haricots verts, or thin French green beans if you can find them. They're sweeter and more tender, but fresh green beans from most grocery stores work beautifully.
Pancetta - Seek out quality Italian pancetta or guanciale from a deli counter or specialty market. If you can't find them, American bacon makes a decent substitute, though it lacks the same delicate flavor.
Shallots - You can substitute a small yellow onion or red onion in place of the shallots if needed, but the sliced shallots bring an especially deep, punchy flavor to the dish so try to use them if you can.
Chicken Stock - A small amount helps deglaze the pan and adds body to the sauce. Simmer it down over medium heat until slightly thickened before tossing with the beans.
Vinegar - I love the complexity from sherry vinegar but you can substitute red or white wine vinegar in a pinch. Balsamic vinegar would work nicely too, although the flavor would be a bit different. Learn more about Italian vinegars in my guide.
Butter - A tablespoon of butter at the end gives the sauce a silky finish.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Large skillet
- Slotted spoon
- Serving bowl
- Paper towels
- Tongs
- Bowl of ice water
- Colander
How to Make Green Beans with Shallots and Pancetta
- Bring a large pot of salted water to a boil over medium-high heat. Add the green beans to the boiling water and cook until just tender, but still crisp, about 2 minutes.
- Drain and immediately plunge them into a bowl of ice water to stop the cooking. Drain again and place on a clean kitchen towel to dry.
Pro Tip: Dry the beans thoroughly after blanching so the sauce doesn't get watery and the pancetta stays crisp.
- Add the extra virgin olive oil and pancetta to a cold, large skillet then turn the heat to medium.
- Cook, stirring occasionally, until it renders its fat and turns golden brown, about 5 minutes.
- Remove the pancetta with a slotted spoon, leaving the fat in the pan, and drain on paper towels. Reserve for garnish.
- Add the shallots to the pan and cook until softened and just starting to turn golden, about 4-5 minutes.
- Pour in the chicken stock, then let it simmer until it reduces by half, about 3-4 minutes.
- Add the blanched green beans and toss to coat. Season lightly with salt and pepper to taste then turn the heat to low.
- Add the vinegar and butter, and then toss the beans around until they're warmed through, the liquid has reduced and the butter emulsifies into a glossy sauce, about 2-3 minutes.
- Taste and adjust seasoning, then transfer to a serving platter.
- Sprinkle the reserved pancetta over top, then serve immediately.
Tips for Making Sauteed Green Beans
- For the most attractive presentation, only trim the tough stem ends of the beans rather than both ends.
- When green beans turn a bright green color, it indicates they've been blanched just right.
- Let the pancetta drain fully on paper towels to keep it crisp.
- Blanch the beans ahead of time and keep them chilled for up to 2 days, then sauté just before serving.
- Always use fresh green beans, not frozen, for the best color and texture.
- When green beans turn a bright green color, it indicates they've been blanched just right.
- Keep your pan over very low heat when emulsifying the butter to avoid breaking the sauce.
Variations
- Stir in a few minced garlic cloves or a bit of lemon zest for extra flavor.
- Finish the beans with toasted nuts for additional crunch.
- Cook the green beans in a steamer basket or try roasting them instead of blanching.
- Top with small chunks of creamy goat cheese or shaved Parmigiano Reggiano for extra richness.
What to Serve with Sauteed Green Beans and Shallots
These delicious green beans are an ideal Thanksgiving side served with my Italian-Style Roasted Turkey drizzled with a perfect Homemade Turkey Gravy.
For Christmas, Easter and other holidays and special occasions, try them with a classic Roasted Beef Tenderloin, tender pan seared Filet Mignon, or melt in your mouth Red Wine Braised Short Ribs. The balance of acidity and crispy pancetta complements rich meats beautifully!
These tender green beans are also a wonderful match for seafood, like these buttery Pan Seared Scallops, simple rare Seared Tuna Steaks, or this easy Tilefish recipe.
How to Store and Reheat
Keep leftovers in an airtight container and refrigerate for up to 3 days.
Reheat gently in a medium sauté pan or nonstick skillet over medium heat for 5-6 minutes, stirring occasionally, until warmed through. Avoid overcooking the beans to preserve their tender texture and great flavor.
If you're prepping ahead, blanch the beans and cook the pancetta separately, then toss together just before serving.
FAQs
Yes, although fresh green beans are preferred for their texture and bright green color. Thaw frozen beans fully and pat them dry before cooking.
If you can't find pancetta at grocery stores, guanciale is ideal but American smoked bacon (streaky bacon) is also a good substitute. Just make sure to render out the fat for crispness.
Yes. Blanch the beans and cook the shallot mixture up to a day in advance. Keep each component in a sealed container, then reheat together over medium heat before serving for the best cooking process and flavor balance.
Absolutely. Use a large skillet or even a sheet pan to rewarm the cooked green beans in a single layer for even heating during a holiday meal.
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Green Beans with Shallots and Pancetta
Ingredients
- 1 ½ pounds haricots verts thin French green beans or green beans, stem ends trimmed
- 1 tablespoon extra virgin olive oil
- 2 ounces pancetta diced
- 2 medium shallots thinly sliced
- ½ cup chicken stock
- Kosher salt and freshly cracked black pepper
- 1 teaspoon sherry vinegar
- 2 tablespoons unsalted butter
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, but still crisp, about 2 minutes.
- Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and place on a clean kitchen towel to dry.
- Add the olive oil and pancetta to a cold, large skillet then turn the heat to medium.
- Cook, stirring occasionally, until it renders its fat and turns golden brown, about 5 minutes.
- Remove the pancetta with a slotted spoon, leaving the fat in the pan, and drain on paper towels. Reserve for garnish.
- Add the shallots to the pan and cook until softened and just starting to turn golden, about 4-5 minutes.
- Pour in the chicken stock, then let it simmer until it reduces by half, about 3-4 minutes.
- Add the blanched green beans and toss to coat. Season lightly with salt and pepper to taste.
- Add the vinegar and butter, and then toss the beans around until they're warmed through, the liquid has reduced and the butter emulsifies into a glossy sauce, about 2-3 minutes.
- Taste and adjust seasoning, then transfer to a serving platter.
- Sprinkle the reserved pancetta over top, then serve immediately.
Notes
- For the most attractive presentation, only trim the tough stem ends of the beans rather than both ends.
- When green beans turn a bright green color, it indicates they've been blanched just right.
- Let the pancetta drain fully on paper towels to keep it crisp.
- Blanch the beans ahead of time and keep them chilled for up to 2 days, then sauté just before serving.
- Always use fresh green beans, not frozen, for the best color and texture.
- When green beans turn a bright green color, it indicates they've been blanched just right.
- Keep your pan over very low heat when emulsifying the butter to avoid breaking the sauce.
This is going to be my go-to way of preparing green beans. I made the dish as a part of Thanksgiving dinner. The flavor was just right - not too heavy but added more depth than simply sautéing the beans. I did add a little more pancetta than the recipe called for - not a terrible thing!
This is so great to hear! I'm so glad you love the recipe and will make them again. Thank you for taking the time to leave a comment!
We tried these beans for Thanksgiving and they were a big hit. The splash of vinegar really made the difference. No comparison to Green Bean Casserole, these are a winner!
Amazing! I'm so glad you loved the recipe. Thanks for taking the time to leave a review! 🙂 Hope you had a wonderful Thanksgiving!