Serves 4-5 as a side
2 oz diced pancetta
1 T plus olive oil
1 medium garlic cloves, finely minced
1 medium yellow onion, halved and thinly sliced
1 T chopped parsley
½ T chopped thyme leaves
1 medium bay leaf
1 medium red bell peppers, deseeded, peeled, and sliced thin
1 medium green bell peppers, deseeded, peeled, and sliced thin
3 medium canned tomatoes chopped
1 t piment d’Espelette (Espelette pepper)
2 pounds green beans, cut in half
½ c chicken stock (or water)
- Preheat oven to 375F
- In a duch oven over medium heat and add 1 T oil, add pancetta and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.
- Return pan to heat, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season lightly with salt. Cover and continue to cook, until peppers are slightly softened, about 10 more minutes.
- Stir in diced tomatoes, browned pancetta, and piment d’Espelette and. Cook uncovered until mixture melds together and juices have reduced and thickened.
- Add green beans and stock (or water) and salt. Bake covered for 20 min then uncovered for 20min. The bean should be soft and have absorbed the flavors of the sauce.