Probably at first glance you were thinking I had lost my mind putting Pancetta into my recipe! Actually Pancetta is lower in fat than regular bacon and it really has great flavor. Leeks were something that I really didn’t do a great deal of cooking with but recently I was at the farmers market and one of the venders convinced me to purchase some leaks and cook them with the beans that I had. I also added some fresh garlic to the mix and this is what came of my recipe. Delicious! Enjoy!!!! For comments/questions email email@example.com
Beans With Leeks and Pancetta
1 1/2 pounds of beans snipped and clean
1 Tlb. olive oil
2 oz Pancetta diced
1 leek cut in half and sliced thin (cut just through the light green tail, not the dark green)
2 cloves fresh garlic sliced thin
1 Tlb. white wine vinegar (I used champagne vinegar)
pinch of red pepper flakes – optional
In a large pot of salted water, boil the beans and cook until crisp tender (about 4 minutes – depending on the size). Drain and rinse with cold water so the beans stop cooking and stay at room temp.
In a large skillet place the olive oil in your pan on medium heat. Add the Pancetta an d cook stirring until golden brown. Add the leeks, garlic and red pepper flakes if you are using them. Saute until the leek is soft, be sure to stir constantly and do not over cook. Place the mixture into a bowl to keep warm. Add the beans and a pinch of salt and pepper toss with the leek mixture. Add the vinegar and toss gently again until beans are covered. Serve.
NOTE: a friend of mine did the same recipe but she substituted sugar snap peas but we both agree the beans were better 🙂