Nutrition per serving may change if servings are adjusted.
½ cup chopped pancetta (about 2 ounces)
2 tablespoons chopped shallot
1½ pounds green beans, trimmed
½ cup water
¼ teaspoon salt
2 tablespoons whole-grain mustard
¼ teaspoon ground pepper
Heat a large skillet over medium heat. Add pancetta and cook, stirring often, until crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Add shallot and green beans to the pan. Cook, stirring, until fragrant, 1 to 2 minutes. Add water and salt. Cover and cook until the beans are tender and the water has evaporated, about 8 minutes. Remove from heat and toss with mustard, pepper and the reserved pancetta. Transfer to a serving dish.
81 calories;4 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 4 g protein; 39 mcg folate; 7 mg cholesterol; 4 g sugars; 0 g added sugars; 823 IU vitamin A; 14 mg vitamin C; 44 mg calcium; 1 mg iron; 358 mg sodium; 252 mg potassium