These Green Beans with Pancetta and Red Onions are a unique take on the classic green bean casserole. This easy gluten free recipe makes the perfect side dish!
Green Beans with Pancetta and Red Onions
I have come into the ever dreaded “no” phase with our son. I’ve heard about it, seen it with other kids, but thought. “Cason is so sweet, he won’t get into that phase.”
BAHAHAAHA! Apparently I live in a dream world. My life now goes.
“Cason, let’s go get your PJ’s on.”
“NOOO”
“Ok, buddy, its time to take a bath.”
“NOOO”
“Alright, time to go change your diaper.”
“NOOO”
Ahhh… such is life. 🙂 Its a good thing I can just go into the kitchen and all the things that stress me out melt away. Especially after making this Green Bean Recipe! Holy Smokes, this is not only good but a great healthy side dish option for the holidays. At least compared to the ever popular Green Bean Casserole that has mushroom soup and crunchy fried onions on top. I think there is one months serving of sodium in one bite of that dish. Yikes!
This Green Bean recipe is much lighter, it uses fresh green beans, pancetta for salt {and who doesn’t like a little meat}, and then complemented with sweet caramelized red onions. That’s right, only 3 ingredients in this dish. All the flavors go perfectly together, this will definitely be on our thanksgiving menu! How about you?
How to Make Green Beans with Pancetta and Red Onions
To get started, fill a large saute pan with 1″ of water and bring to a boil. Once water is boiling add 1 1/2 lbs of green beans, with ends trimmed and cut into 1″ pieces, to pot. Put the cover on and steam green beans for 2 minutes. Remove from saute pan and immediately put green beans in an ice bath {bowl of water with ice cubes} to stop the cooking process.
Heat a large saute pan to medium high heat. Add 2 tablespoons of olive oil to pan and then 1 cup of small dices red onion. Stir and saute for 10 minutes until onions are slightly caramelized.
Next add 4 oz. of small cubed pancetta. Saute for 10 minutes until pancetta is browned.
Add a pinch of salt {not too much because the pancetta has salt already} and 1/2 teaspoon of pepper. Add green beans and toss to coat everything. Serve.
Green Beans with Pancetta and Red Onions
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 mins
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stove
- Cuisine: American
Description
These Green Beans with Pancetta and Red Onions are a unique take on the classic green bean casserole. This easy gluten free recipe makes the perfect side dish!
Ingredients
- 1 1/2 lbs of green beans, ends trimmed and cut into 1” pieces
- 1 cup of red onion, small dices
- 4 oz. of pancetta, small cubes
- 2 tablespoons of olive oil
- pinch of salt
- 1/2 teaspoon of pepper
Instructions
- To get started, fill a large saute pan with 1″ of water and bring to a boil. Once boiling, add green beans with ends trimmed and cut into 1″ pieces to boiling water. Put the cover on and steam green beans for 2 minutes.
- Remove green beans from saute pan and immediately put green beans in an ice bath {bowl of water with ice cubes} to stop the cooking process.
- Heat a large saute pan to medium high heat. Add olive oil to pan and then small diced red onion. Stir and saute for 10 minutes until onions are slightly caramelized.
- Next add small cubed pancetta. Saute for 10 minutes until pancetta is browned.
- Add a pinch of salt {not too much because the pancetta has salt already} and 1/2 teaspoon of pepper.
- Add cooked green beans and toss to coat everything. Serve.
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