Green Beans with Pancetta and Feta

Green Beans with Pancetta and Feta

This was a good night, y’all. Of all the food I made — spicy honey chicken thighs, OMFG roasted potatoes, and these — seven green beans were left. I counted. I usually have a hard time getting the roommate to eat anything green, but he chomped these right up, as did I (though those seven green beans were, I’m sad to say, mine). This is a great way to use frozen beans; it gives them a pretty dynamic flavor and takes away the frozen taste rather thoroughly. I can only imagine it would be even better with fresh ones, though frozen are what I had, so frozen are what I made.

Green Beans with Pancetta and Feta, adapted from

1 lb. frozen green beans, thawed and drained
1/2 lb. pancetta, cubed
2-3 cloves garlic, grated
4 oz. feta crumbles, divided
1/2 tsp. onion powder
2 Tbsp. water
salt and pepper to taste

Brown pancetta in a large skillet (or wok, because screw fancy, those things are useful). When it’s fast approaching crunchy, pull out a few tablespoons for garnish (drain ’em on a paper towel), add garlic and stir until garlic is golden and delicious. Add the green beans, onion powder, pepper and most of the feta (reserve enough to sprinkle over the lot so it looks nice), tossing for 4-5 minutes over medium high heat, until green beans are cookedish and feta is melted — it makes a clingy but nearly invisible sauce. Add the water and scrape the brown deliciousness off the bottom of the pan, taste for salt, and serve, garnishing with reserved pancetta and feta. Delicious!


~ by iliadawry on 7 July 2012.

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