This is no ordinary side dish. String Beans with Crispy Prosciutto is an elevated and flavor packed recipe, perfect for a holiday dinner or any weekday meal.
Crisp, garden-fresh string beans taste even better when they are sautéed in a simple garlic shallot sauce and topped with crispy prosciutto. Like our Glazed Carrots, they make the perfect side for any meal. The best part? They're ready in 20 minutes!
Try them with: French Lamb Chops, Chicken Piccata, or Grilled Ribeye Steak.
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Ingredients
- FRESH GREEN BEANS: (we like to use a mixture of green, purple, and yellow beans if they are available)
- PROSCIUTTO: thinly sliced prosciutto
- SHALLOTS: shallots add depth of flavor
- GARLIC: fresh cloves garlic
- BUTTER: we like salted butter for this recipe
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- BLACK PEPPER: freshly ground black pepper
- SALT
*see recipe card for quantities.
How to cook string beans
We recommend blanching beans in boiling water before sautéing them in the shallot butter mixture. This creates the perfect bite: not too crisp, not too soft.
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Instructions
- Bring 2 quarts water to boil.
- Blanch beans in boiling water for 3-4 minutes
- Drain. Run cold water over beans for 1 minute.
- In a large sauté pan, add oil and butter and heat over medium high until butter is melted.
- Add garlic clove (whole) to pan
- Take thin slices of prosciutto and julienne into thin pieces.
- Peel and slice shallot as thin as possible.
- When butter has melted, sprinkle shallots and prosciutto into pan and cook until crispy, mixing constantly (about 1 minute). Remove and place on paper towel to soak up grease.
- Add beans to sauté pan and cook for approx. 3 -5 minutes (to desired tenderness).
- Remove beans and place on serving plate. Sprinkle with crispy prosciutto.
Top tip
For optimum flavor, use the freshest beans you can find. Locally grown, farmer's market fresh beans are always best. Mixing bright green beans with yellow wax beans also makes for a striking presentation.
Storage
STORE in an airtight container in the refrigerator for up to 3 days.
REHEAT in the microwave or in a small sauté pan for a few minutes.
FAQ
Nothing! They are one in the same. Green beans used to have characteristic fibrous "strings" running down the length of the pod that had to be removed. They have now been bred to eliminate the string.
A good substitute for prosciutto is bacon or pancetta. Just cook until crispy and sprinkle over the top of the beans.
Yes. Omit the prosciutto. Toasted slivered almonds are a good protein substitute.
String Beans recipe
This is no ordinary side dish. String Beans with Crispy Prosciutto is an elevate flavor packed recipe, perfect for a holiday dinner.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- 8 oz fresh string beans
- 2 oz sliced prosciutto
- 1 small shallot
- 1 clove fresh garlic
- 2 tbsp butter
- 2 tbsp olive oil
- cracked black pepper
- salt
Instructions
- Bring 2 quarts water to boil and blanch beans for 3-4 minutes
- Drain and run cold water over beans for 1 minute.
- In a large sauté pan, add oil and butter and heat over medium high until butter is melted.
- Add garlic clove (whole) to pan
- Take thin slices of prosciutto and julienne into thin pieces.
- Peel and slice shallot as thin as possible.
- When butter has melted, sprinkle shallots and prosciutto into pan and cook until crispy, mixing constantly (about 1 minute). Remove and place on paper towel to soak up grease.
- Add green beans to saute pan and cook for approx. 3 -5 minutes depending on desired tenderness.
- Remove beans and place on serving plate and sprinkle with crispy toppings.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 150
- Sugar: 2.1 g
- Sodium: 766.3 mg
- Fat: 13.5 g
- Carbohydrates: 5 g
- Protein: 4 g
- Cholesterol: 21.7 mg
Matt says
This is great, I was looking for a way to change up my green beans for my roast this weekend. They look really tasty.
Jackie says
thanks Matt! I hope you got a chance to try these... I think they're pretty awesome...
Jamie says
Thank you, I grow Shallots and I’m always looking for new recipes.