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Author Notes: Trying to stay somewhat loyal to my heritage, though I eat everything, I don't cook pork. The only exceptions we have at our kitchen is Prosciutto and Pancetta. We just like them too much and we consider them as "flavorings" for dishes. So I thought I can add to my green bean recipe, where I use pancetta sometime anyhow, cider and I can have a pork and cider recipe as well. Then I thought about green bean casserole and I decided to add the creamy sauce and the the pickled onions on top instead of fried ones. It came out to be a great combination of savory, sweet and sour and it perfectly complemented grilled salmon. —Cordelia
- 1 pound fresh green beans
- 4 ounces cubed pancetta
- 1/2 small onion
- 2 cloves of garlic chopped
- 8 shitake mushrooms
- 5 chanterelle mushrooms
- 3/4 cup fresh unfiltered apple cider
- 1/2 cup chicken stock (or water)
- 2 cider vinegar (or other white vinegar)
- 1 teaspoon chopped thyme
- 1 tablespoon flour
- 1 tablespoon butter
- salt and pepper
- Pickled onions (see recipe below, make ahead of time since they need to sit for at least two hours before serving).
- In a pot bring water to a boil and add 2 teaspoons of salt. Trim the ends of the green beans and add to the water. Cook for about 7 minutes until soften but still bright green and still have some bite. Take out of the water and let cool in a bowl with ice water to stop the cooking.
- Put a tablespoon of oil in a pan and add the pancetta cubes. Satue for 5 minutes to render some of the fat.
- Cut the mushrooms to lengthwise and chop the onion to small dice. Add to the pan with a bit of salt and satue for 5 more minutes.
- Add the garlic, thyme and salt and pepper and satue for 2 minutes.
- add the butter and let it melt. add the flour mix well and satue for 2 minutes.
- Add the cider, chicken stock and the vinegar, mix well and let it thicken for few minutes. If it becomes to thick you can add more water or cider (but first taste to see it is not too sweet for your taste).
- Add the cooked green beans and mix well to cover with the sauce.
- for serving put some of the pickled onions without their liquids on top on each serving.
- This is great on top of grilled salmon, pork or chicken.
Quick pickled onions
- 2 small onions
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon mustard seeds
- 6 peppercorns
- 1 bay leaf
- 1 teaspoon Sumac (optional)
- 1 tablespoon salt
- 3/14 cup apple cider (or water, but then add another tablespoon of sugar)
- Put all the ingredients except for the onion in a sauce pan and bring to a boil. cook for few minutes on medium heat to reduce the liquids a bit.
- in the meantime cut the onions in half, peel them and then cut to thin half moon slices.
- Remove the pan from the heat and add the onions. let it rest for at least 2 hours.
- Remove from the liquids before serving.
- This recipe was entered in the contest for Your Best Pork with Cider