Filet Beans with Crispy Pancetta or Bacon and Frizzled Leeks

Here is a dish that is perfect for Holiday tables or at home dinners, and is, in fact, a riff on the classic green bean casserole with fried onions. No cream of mushroom soup or sauce. The leeks and pancetta or bacon can be cooked a couple days prior and they will hold in the refrigerator. Be sure to keep the fat from the pancetta or bacon as the flavor is integral to the dish.

INGREDIENTS:

¾-1 pound filet beans, topped and tailed

4-5 wheels of pancetta or slices of thin sliced bacon

1 cup Frizzled Leeks* (See recipe)

Light flavored olive or other neutral flavored oil as needed for frying and cooking

Reserved fat from pancetta or bacon as needed

Salt and pepper to taste

METHOD:

If the Frizzled Leeks are in the refrigerator, bring them out so they warm to room temperature.

Heat a large sauté pan over medium heat. Once hot, add the pancetta or bacon and cook until crisp on both sides, but do not burn at all. Pour off the fat into a clean container as it accumulates. When the pork is golden and crisp on both sides, transfer it to a paper towel to drain. Blot if it is quite wet/oily. Set aside. Drain the pan into the container and keep over low heat.

Bring a pot of water that will cover the beans by at least 50% to a boil. Salt the water until you can taste the salt. Return to the full boil and put the beans in. Cook until tender-they should have a nice green and nutty flavor and be tender without being floppy- around 10 minutes. Drain well.

When the beans are almost cooked, return the pork pan to medium heat and get hot. Film with oil and get hot. Once you drain the beans, add a spoonful of the rendered pancetta/bacon fat and dip a bean in and taste it to see if the flavor is present. The fat should yield the flavor of the meat without being prominent. If not, add a little more until you arrive at the desired flavor.

Add the beans and toss to coat. Heat through, tossing to prevent burning. While the beans are heating, break up/crumble the pork. Once the beans are hot throughout, scatter the broken up pork over and toss to combine evenly.

Pour beans onto a platter. If you wish to get the leeks hot, scatter them into the hot pan and heat up without burning them. Avoid moving them too much or the strands will break down into little bits. Pour the leeks into a large bowl and season with salt and pepper. Scatter the beans with the leeks and serve hot.

Serves: 4

Source: Chef Andrew E Cohen