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Green Beans & Pancetta with Browned Butter


These green beans are off the chain good! The pancetta with browned butter produces a flavor even you green bean haters will like! So what are you waiting for? Try it, you'll like it!

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Rate this recipe 4.4/5 (35 Votes)


  • 2 pounds thin green beans or haricot verts, ends trimmed
  • 4 ounces pancetta
  • 2 shallots, thinly sliced
  • 6 tablespoons butter
  • 6 ounces peeled and roasted chestnuts, sliced
  • Salt and freshly ground back pepper, to taste


Servings 8
Preparation time 5mins
Cooking time 20mins


Step 1

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 to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots.

TIP: If desired, green beans can be cooked ahead of time as directed in first step. Cool completely and refrigerate until needed. On the day of service, continue with second step as directed.


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