Panctta And Cider Vinegratte Green Beans With Pickled Onions

1. 1

   In a pot bring water to a boil and add 2 teaspoons of salt. Trim the ends of the green beans and add to the water. Cook for about 7 minutes until soften but still bright green and still have some bite. Take out of the water and let cool in a bowl with ice water to stop the cooking.

2. 2

   Put a tablespoon of oil in a pan and add the pancetta cubes. Satue for 5 minutes to render some of the fat.

3. 3

   Cut the mushrooms to lengthwise and chop the onion to small dice. Add to the pan with a bit of salt and satue for 5 more minutes.

4. 4

   Add the garlic, thyme and salt and pepper and satue for 2 minutes.

5. 5

   add the butter and let it melt. add the flour mix well and satue for 2 minutes.

6. 6

   Add the cider, chicken stock and the vinegar, mix well and let it thicken for few minutes. If it becomes to thick you can add more water or cider (but first taste to see it is not too sweet for your taste).

7. 7

   Add the cooked green beans and mix well to cover with the sauce.

8. 8

   for serving put some of the pickled onions without their liquids on top on each serving.

9. 9

   This is great on top of grilled salmon, pork or chicken.

10. 10

    Put all the ingredients except for the onion in a sauce pan and bring to a boil. cook for few minutes on medium heat to reduce the liquids a bit.

11. 11

    in the meantime cut the onions in half, peel them and then cut to thin half moon slices.

12. 12

    Remove the pan from the heat and add the onions. let it rest for at least 2 hours.

13. 13

    Remove from the liquids before serving.

* Per serving · 4 servings · Values may vary.