A sophisticated and flavorful side dish, these green beans are elevated by crispy pancetta bits and a luxurious compound butter featuring pungent blue cheese, aromatic garlic, and fresh chives. It’s a simple yet impressive accompaniment to any main course, adding a touch of gourmet flair to your table.
Pancetta Green Beans with Blue Cheese
A sophisticated and flavorful side dish, these green beans are elevated by crispy pancetta bits and a luxurious compound butter featuring pungent blue cheese, aromatic garlic, and fresh chives. It's a simple yet impressive accompaniment to any main course, adding a touch of gourmet flair to your table.
Ingredients
- 1 lb fresh green beans trimmed
- 4 oz pancetta diced
- 2 tbsp olive oil
- 4 tbsp unsalted butter softened
- 2 oz blue cheese crumbled
- 2 cloves garlic minced
- 2 tbsp fresh chives finely chopped
- 1/4 tsp black pepper
- to taste salt
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-5 minutes, until tender-crisp. Drain immediately and plunge into an ice bath to stop cooking and preserve color. Drain again thoroughly and set aside.
- In a medium skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 1 tablespoon of the rendered pancetta fat in the skillet.
- In a small bowl, combine the softened butter, crumbled blue cheese, minced garlic, chopped chives, and black pepper. Mix well until thoroughly combined to form the compound butter.
- In the skillet with the reserved pancetta fat, add the olive oil and heat over medium-low heat. Add the blanched green beans and sauté for 2-3 minutes, tossing to warm them through.
- Add the compound butter to the skillet with the green beans, stirring gently until the butter is melted and coats the beans. Stir in the crispy pancetta. Taste and adjust seasoning with salt if needed.
- Serve immediately as a delicious side dish.
Notes
For best results, use fresh green beans. If using frozen, thaw and pat dry thoroughly before cooking. You can prepare the compound butter ahead of time and store it in the refrigerator for up to a week. For a vegetarian option, omit the pancetta and add toasted walnuts or pecans for crunch.
