Green Beans with Dates and Pancetta
Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
BEER PAIRING
Pair with an India Pale Lager, like Leinenkugel's® IPL
The malt complexity of Leinenkugel's® IPL complements both the toasted pine nuts and dates in this dish.
This balanced, yet hop-forward, India Pale Lager works deliciously well with the sweet and toasty flavors in this elegant dish. The hop bitterness also helps contrast the saltiness of the pancetta to cut through its fattiness.
INGREDIENTS
2 pounds green beans, ends removed
¼ pound pancetta, sliced thick and diced
½ cup (about 8) dates, pitted and chopped
¼ cup balsamic vinegar
1 teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup pine nuts, toasted
PREPARATION
STEP 1
Bring a large pot of salted water to a boil. Boil green beans for 5 minutes until slightly tender and still vibrant green. Strain green beans and place in a bowl of ice water. Once cool, remove beans to a bowl.
STEP 2
In a large sauté pan over medium-high heat, sauté pancetta until fat has rendered and crisp, about 3 to 5 minutes. Remove pancetta and add green beans, dates, vinegar, curry powder, salt, and black pepper. Sauté, stirring frequently, over medium heat until the vinegar has reduced completely, about 2 minutes. Add pancetta and pine nuts, toss to combine, and serve.
Note: Green beans can be blanched a day before and stored in the refrigerator until needed. Serve with grilled or roasted chicken, pork dishes, and fish.
Ingredients
INGREDIENTS
2 pounds green beans, ends removed
¼ pound pancetta, sliced thick and diced
½ cup (about 8) dates, pitted and chopped
¼ cup balsamic vinegar
1 teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup pine nuts, toasted
Preparation
PREPARATION
STEP 1
Bring a large pot of salted water to a boil. Boil green beans for 5 minutes until slightly tender and still vibrant green. Strain green beans and place in a bowl of ice water. Once cool, remove beans to a bowl.
STEP 2
In a large sauté pan over medium-high heat, sauté pancetta until fat has rendered and crisp, about 3 to 5 minutes. Remove pancetta and add green beans, dates, vinegar, curry powder, salt, and black pepper. Sauté, stirring frequently, over medium heat until the vinegar has reduced completely, about 2 minutes. Add pancetta and pine nuts, toss to combine, and serve.
Note: Green beans can be blanched a day before and stored in the refrigerator until needed. Serve with grilled or roasted chicken, pork dishes, and fish.
