Author Notes
Dragon tongue beans quickly blanched and sautéed with pancetta and crimini mushrooms, making a lovely side dish —Vicky | Things I Made Today
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Ingredients
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1 pound
dragon tongue beans or green beans
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8 ounces
pancetta, chopped into small cubes
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1 tablespoon
butter
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2
shallots, minced
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4
garlic cloves, minced
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1 1/2 pounds
crimini mushrooms, quartered
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Kosher salt
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Freshly ground black pepper
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2 tablespoons
flat-leaf parsley, chopped
Directions
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Bring a medium sized pot of salted water to boil. Blanche beans for about 5 minutes. Drain immediately and run under cold water. Set aside.
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In a large skillet, cook pancetta until slightly crispy over medium heat. Transfer to paper towel lined plate.
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Turn heat to medium low and melt butter. Add shallots and cook until fragrant, about 1-2 minutes. Add in garlic and cook for 30 seconds. Next stir in mushrooms and a healthy dose of salt. Stirring occasionally, let mushrooms cook down and release their juices, about 8-10 minutes.
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Add beans and pancetta to mushroom mixture. Cook for 1-2 minutes more. then sprinkle with black pepper and parsley.
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