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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - thin green beans, ends trimmed
  • 4 ounces - pancetta
  • 2 - shallots, thinly sliced
  • 6 tablespoons - butter
  • 6 ounces - chestnuts, peeled, roasted, sliced
  • - salt and pepper, to taste
  • Directions:

    In a 4-quart saucepan cook green beans, covered, in boiling salted water for 4 to 7 minutes until crisp-tender. Drain; set beans aside.
    In an extra-large skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in the skillet.
    Reduce heat to medium-low. Add shallots to reserved drippings. Cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper towel-lined plate. Season to taste with salt.
    Add butter to the drippings in the skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for about 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts slices, green beans, and pancetta. Cook for 2 to 4 minutes, or 'til heated through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots.

    Brief Description

    Delicious twist on a traditional green bean side dish.

    Main Ingredient:

    green beans

    Category:  Vegetables

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 18 min


    The green beans can be cooked ahead of time. Cool completely and refrigerate until needed. On the day you're planning to serve, continue directions starting with pancetta cooking.


    Better Homes & Gardens

    Posted By:


    Posted On:

    November 3, 2012

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    1. my div says:

      […] Green Beans and Pancetta with Browned Butter and Chestnuts – green beans are simmered with browned butter, pancetta and chestnuts, oh […]

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