Green and Yellow Beans with Pancetta Crisps

• 1 pound mixed yellow wax and green beans, trimmed
• 12 thin slices pancetta (about 4 ounces)
• 1/4 cup extra-virgin olive oil
• 1 small shallot, sliced paper thin
• 2 tablespoons sherry vinegar
• 1 pint mixed red and yellow pear or cherry tomatoes, halved
• Salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the beans over high heat until crisp-tender, 5 to 6 minutes.
2. Drain the beans and pat dry with paper towels.
3. Arrange half the pancetta in a single layer in a large skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes.
4. Transfer the pancetta to a plate to cool; it will crisp as it cools.
5. Cook the remaining pancetta; let cool.
6. Coarsely crumble the pancetta.
7. Wipe out the skillet, add the oil and heat until shimmering.
8. Add the shallot and cook over moderate heat until softened, about 4 minutes.
9. Add the beans and cook until tender, about 2 minutes.
10. Add the vinegar and cook until nearly evaporated, about 2 minutes longer.
11. Add the tomatoes and season with salt and pepper.
12. Transfer the vegetables to a platter and garnish with the pancetta.
13. Serve warm or at room temperature.

green beans, thin, extravirgin olive oil, shallot, sherry vinegar, mixed red, salt

Taken from www.foodandwine.com/recipes/green-and-yellow-beans-with-pancetta-crisps (may not work)