Dragon Tongue Bean Salad
Ingredients
10 to 12 ounces Dragon Tongue Beans (or you could use green beans)
3 ounces pancetta, chopped
2 teaspoons butter
2-3 green onions, thinly sliced (no ends)
1/2 cup cooked quinoa or brown rice
Instructions
Bring 2 quarts of water to a boil for beans. Add a pinch of salt and the beans then bring back to a boil and cook for 1 to 3 minutes. (We like our beans with a little crunch and only blanch them for 1 minute).
While the beans are blanching, get a bowl of ice water ready. Once the beans are done blanching, drain them in a colander then transfer them to the bowl of ice water. This will prevent them from overcooking. Once the beans have cooled down, drain them and let them dry on paper towels.
Finish the recipe
Heat a large skillet over medium heat. Add the chopped pancetta and cook until crispy, about 2 to 3 minutes. Transfer the pancetta to a plate.
Add the butter to the skillet then add the onions and cook until golden brown, about 5 to 6 minutes.
Return the pancetta to the skillet and add the beans and cooked rice. Stir until the beans are hot. Season with salt and pepper and transfer to a serving platter.
Garnish with shaved parmesan cheese.