Haricots Verts with Pancetta

3/31/2015, 11:53 p.m.



  • 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.