I tried out this recipe over Thanksgiving and immediately knew it would be a new holiday must have. Actually I knew it was one of my new favorite anytime side dishes. The caramelized shallots are supremely sweet, the toasted almonds are rich and smoky and the pancetta, really what is there not to like about anything with pancetta. In lieu of pancetta you could certainly use bacon and once again, I ask, is there anything that could go wrong with that? No, the answer is a certified no. Be sure to put this little gem in your back pocket for any occasion but especially for your upcoming holiday entertaining.
1 lb green beans, trimmed of stems
3 shallots, thinly sliced
2 strips pancetta, diced and cooked until crispy
2 tablespoons butter
1/4 cup almonds, finely chopped
salt and pepper to taste
1. Melt butter over medium heat in a saute pan and add the shallots. Saute shallots, stirring occasionally for about 20 minutes or until they become lightly browned and sticky. Meanwhile bring a large pot of salted water to a boil. Add the green beans to the boiling water and boil for 3 minutes. Strain the beans and set aside. Add the almonds to the pan and toast for 4-5 minutes. Add the beans and pancetta to the pan and stir together. Heat everything together, season to taste with salt and pepper and serve.