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.

Hilary Meyer
Source: EatingWell Magazine, November/December 2015


Recipe Summary

30 mins


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; protein 3.5g 7% DV; carbohydrates 8.5g 3% DV; dietary fiber 3.1g 12% DV; sugars 3.8g; fat 3.8g 6% DV; saturated fat 1.4g 7% DV; cholesterol 6.7mg 2% DV; vitamin a iu 822.6IU 17% DV; vitamin c 14.1mg 24% DV; folate 38.6mcg 10% DV; calcium 44.3mg 4% DV; iron 1.2mg 7% DV; magnesium 29.4mg 11% DV; potassium 251.9mg 7% DV; sodium 358mg 14% DV; thiamin 0.1mg 10% DV.