My dad used to grow these beans in our small yard in South San Francisco, and by late summer we were eating pounds of them every Sunday. I suggest you serve these at room temperature, though they are good hot as well.
This recipe is dedicated to Courtney Ann Lang, one of my four favorite nieces. Courtney loves green beans, and especially these green beens. This is in contrast to her sister Katherine, who once objected to "salad" in her tuna fish. It was actually just celery. Katherine may not like my food, but I have heard her retell my worst jokes, so she also has a warm place in my heart. Maybe I'll dedicate my recipe for ice water to her at some future time.
Find fresh Italian green beans or romano beans. These beans are long, flat and light green. Cut off the ends, and if you want, you can cut them into about 2 1/2 inch pieces.
In a pan with 1 tbls of olive oil slowly saute pancetta that has been cut into 1/2 inch cubes. Cook very slowly for a long time, stirring occasional. Get the pieces very crispy. Drain and set aside.
Boil the beans in salted water for about 10 minutes. Drain them and plunge them into ice water to preserve color.
Clean out the saute pan, add 2 tbls fresh oil, and the beans and saute while stirring occasionally until some of them begin to get black bits on them. Add 1 clove chopped garlic and the pancetta, stir and cook for 2 or 3 minutes (longer is OK, but don't let the garlic burn. Squeeze one whole lemon on the beans. Salt and pepper to taste.
You can add one pepperoncini if you want to spice it up. You can also try it with other kinds of green beans.
