Ingredients
Method
- Prep the beans: If using fresh pods, snap off the top tip of each bean and squeeze gently to pop the bean out of its silvery skin. You should be left with just the bright green bean. Discard the skins. If using frozen or pre-shelled beans, rinse them under cold water.
- Render the pancetta: Heat olive oil in a large skillet over medium-low heat. Add the diced pancetta and cook slowly, stirring occasionally, until the fat has rendered and the pieces are golden brown and crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate.
- Sauté aromatics: In the same skillet with the rendered fat, add the minced shallots. Cook over medium heat for 2-3 minutes until softened and translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the beans: Increase heat to medium-high. Add the broad beans to the skillet. Toss to coat in the fat and shallot mixture. Cook for 5 minutes, stirring frequently, until the beans are tender but still hold their shape. They should be bright green and slightly blistered in spots.
- Finish: Remove from heat. Stir in the cooked pancetta (reserving some for garnish if desired). Squeeze half the lemon juice over the mixture and sprinkle with zest. Season generously with black pepper and a pinch of salt, tasting as you go since the pancetta is salty.
- Serve: Transfer to a serving dish immediately while hot. Garnish with reserved pancetta and fresh herbs if using.
Nutrition
Notes
The key is patience with the beans. If you buy fresh pods, take five minutes to shell them; the sweet, buttery flavor of broad beans paired with salty pancetta and soft shallots is unmatched. I always add a squeeze of lemon at the end to cut through the richness.