Reviewed: Dec. 30, 2011

This is delicious. I also make this with brussels sprouts. The only changes I make is I add a touch of olive oil when sauteeing the pancetta and at the end I put in a 1/2 cup of low-salt chicken broth and let it reduce until it just coats the vegetables. Makes a nice sauce.

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Reviewer:

Nantru

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 21, 2011

Yummy and fragrant! I dislike pancetta so I used bacon instead. I doubled the recipe, so I scooped out most of the fat, setting it aside (in case I need to add more later). I love shallots but I've never thought of using shallots for green beans before, just my usual red onions. The shallots gives bland green beans an extra special touch to it, but not too overwhelming. Of course bacon makes everything good :) this is a keeper!

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

Very good, but not great.

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Reviewer:

KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

Reviewed: Dec. 1, 2011

This was a great recipe. I made it first with the pancetta and made it again with bacon. I have to say that I did like the bacon a bit better. I put it on the Thanksgiving table and unlike the usual green bean casserrol that is left barely touched, these fresh beans were gone. This is definitely making the holiday table every year.

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Reviewer:

dejesusmom

Reviewed: Feb. 26, 2011

Very delicious side dish! I decided to use bacon instead of pancetta since I had it on hand. I used frozen green beans, let them thaw before cooking. I came out great!

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Reviewer:

misszizka

Reviewed: Nov. 24, 2010

awesome recipe! Love how simple this is.

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Reviewer:

Lauren Olson

Reviewed: Oct. 21, 2010

Excellent! Simple and delicious. Followed the recipe except I used bacon in place of the pancetta. The slightly smoked bacon and caramelized shallots together with the fresh beans is perfect. Everyone commented that they would like to have this again. Thanks for sharing!

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Reviewer:

abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Aug. 9, 2010

As an Italian quite familiar with pancetta, I have to say I much prefer bacon! So it was bacon I used in this recipe rather than pancetta. Low and slow heat caramelizes the shallots and that mixture onto the beans (I used the more delicate haricots verts) made for a richly flavored, beautifully elegant side dish. That's saying a lot for the humble green bean! The caramelized shallots and the bacon stood on their own and needed no garlic or other seasonings beyond the salt and pepper. Nice.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 5, 2010

Great flavor! The beans deglazed the pan and soaked up all the yummy pancetta flavors. The shallot is key. Simple but elegant. I gave it 4 stars more for the beans I had, not the recipe. I should have tried this when beans are in season. Mine were really hard and not very palatable. Will definitely try this again this summer!

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Reviewer:

prttimecook

Reviewed: Mar. 27, 2010

VERY VERY GOOD! Made for our small group and it was a HUGE HIT! Very easy and when you group the instructions together, ex: cook the bacon the same time as boiling the beans, it goes VERY quick.

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4 users found this review helpful