In this easy vegetable side recipe, green beans are tossed with crispy bits of pancetta, shallot and whole-grain mustard after cooking. If you can't find pancetta, bacon is a perfect alternative. Source: EatingWell Magazine, November/December 2015

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

81 calories; 3.8 g total fat; 1.4 g saturated fat; 7 mg cholesterol; 358 mg sodium. 252 mg potassium; 8.5 g carbohydrates; 3.1 g fiber; 4 g sugar; 3.5 g protein; 823 IU vitamin a iu; 14 mg vitamin c; 39 mcg folate; 44 mg calcium; 1 mg iron; 29 mg magnesium;