Romano Beans With Pancetta & Tomatoes Tarifi

Malzemeler

• 1 Pound Romano Beans, Stem End Trimmed & Cut In Half, 2 Tablespoons Olive Oil, 3 Ounces (About 1/3 Cup) Diced Pancetta, 1/4 Cup Diced Onion, 2 Large Cloves Garlic, Peeled & Thinly Sliced, 1 1/2 Cups Cherry Tomatoes, Cut In Half, 1/4 Cup Chopped Fresh Parsley Leaves, Salt & Pepper to Taste, Pinch Red Hot Pepper Flakes

Hazırlanışı

1. Cook the beans until tender crisp in boiling, salted water, then drain, and immediately plunge the beans into a bowl of ice water to stop the cooking process. Drain, and set aside. In a frying pan, heat up the oil over medium heat, and then cook the pancetta until golden brown, stirring often, about 6 to 7 minutes. Add the onions and cook until translucent, about 4 to 5 minutes. Add the garlic, and cook another 2 minutes. Add the cherry tomatoes, parsley, salt, pepper, and pepper flakes and cook for 5 minutes, stirring occasionally, until the tomatoes just start to break down. Add the beans, stir well to coat the beans in the pancetta and tomato mixture, and cook just until the beans have reheated, about 3 to 4 minutes. Serve warm or at room temperature.

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