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Green Beans & Pancetta with Whole-Grain Mustard Dressing

Green Beans & Pancetta with Whole-Grain Mustard Dressing

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.


  • ½ cup chopped pancetta (about 2 ounces)
  • 2 tablespoons chopped shallot
  • 1 ½ 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.



AUTHOR Hilary Meyer
BRAND EatingWell

YIELD 6 servings
ACTIVE TIME 20 minutes
TOTAL TIME 30 minutes


Per serving 81 Calories
Total Fat 4 g
Saturated Fat 1 g
Mono Saturated Fat 0 g
Cholesterol 7 mg
Sodium 358 mg
Fiber 3 g
Protein 4 g
Potassium 252 mg
Added Sugars 0 g
Total Sugars 4 g
Calcium 44 mg
Folate 39 mcg
Vitamin E 1 mg
Vitamin B3 1 mg
Carbohydrate Servings ½

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