Clean the French beans, break off the tips and draw the broken tips down along the seam to remove the tough fibre that may be present.

Chop the onion, celery, and carrot finely. Pour a small quantity of olive oil into a large pan. French beans thens to be voluminous at the beginning. Add the chopped onion, carrot and celery, then the diced pancetta, the French beans, the diced tomatoes and a glass of water. Season with only a few pinches of salt, since the pancetta or the ham are already very tasty. Put the pan over a flame, cover with a lid, and cook for 40 minutes. Remember to stir frequently as French beans do love to burn and stick to the bottom of your pan. Add warm water if needed to finish the cooking.

French beans are ready when they are soft, dark green, and coated with a crumbly sauce made by the chopped vegetables and pancetta. Season with salt if necessary. It is a joyful and tasteful side dish, but it can also be served as a main dish, along with a large piece of bread to clean the plate clean.