Green and Yellow Beans with Pancetta Crisps

1. 1

   In a large pot of boiling salted water, cook the beans over high heat until crisp-tender, 5 to 6 minutes.

2. 2

   Drain the beans and pat dry with paper towels.

3. 3

   Arrange half the pancetta in a single layer in a large skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes.

4. 4

   Transfer the pancetta to a plate to cool; it will crisp as it cools.

5. 5

   Cook the remaining pancetta; let cool.

6. 6

   Coarsely crumble the pancetta.

7. 7

   Wipe out the skillet, add the oil and heat until shimmering.

8. 8

   Add the shallot and cook over moderate heat until softened, about 4 minutes.

9. 9

   Add the beans and cook until tender, about 2 minutes.

10. 10

    Add the vinegar and cook until nearly evaporated, about 2 minutes longer.

11. 11

    Add the tomatoes and season with salt and pepper.

12. 12

    Transfer the vegetables to a platter and garnish with the pancetta.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.