Dragon Tongue Beans with Pancetta & Mushrooms

Dragon Tongue Beans with Pancetta & Mushrooms

Beans are packed with protein and fiber — a few of many reasons to love these legumes.

Though some beans require shelling before consuming, this recipe is pro-pod.

• 1 lb. Dragon Tongue or green beans
• 8 oz. Pancetta, chopped into bite-size pieces
• 4 garlic cloves, minced
• 1½ lb. Crimini mushrooms, chopped in quarters
• Salt and black pepper to taste
• 2 T. Parsley, finely chopped
• Fill a medium pot with water, add a few pinches of salt, and bring to a boil. Add the beans and cook for 5 minutes, then drain, rinse with cool water, and set aside.
• In a large frying pan, cook pancetta on medium heat until it begins to crisp, then transfer to a paper towel covered plate.
• Reduce heat to medium low and add butter. Once melted, add shallots and cook for 1-2 minutes, until fragrant. Add garlic and cook for 30 seconds. Add mushrooms and add a few pinches of salt and cook for 8-10 minutes, stirring occasionally.
• Mix in the beans and pancetta, cooking for another 1-2 minutes, then sprinkle with black pepper and parsley.