Instructions
Trim the stringy ends from the beans, rinse the beans, cut them into smaller pieces and set aside.
Bring a large pot of lightly salted water to a boil, add the beans and cook for , or until they are crisp tender.
Rinse under cold water and set the beans aside.
Cut the pancetta into 1/4-inch dice and fry in a sauté pan over medium heat for or until lightly crispy.
Remove the pancetta with a slotted spoon and set aside.
Add the olive oil and butter to the pan, reduce heat slightly; when the butter has melted and looks foamy, add the shallot.
Cook for about one minute.
Add the beans, pancetta and lemon rind, tossing ingredients to distribute them evenly.
Cook until the beans are hot.
Transfer to a serving platter and sprinkle with a few squirts of lemon juice.
Makes 4 servings