Green Beans & Pancetta with Whole-Grain Mustard Dressing

Cook 20 m

Ready In 30 m

Recipe By: Hilary Meyer “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.” ( From: www.eatingwell.com)

Ingredients

• 1/2 cup chopped pancetta (about 2 ounces)
• 2 tablespoons chopped shallot
• 1 1/2 pounds green beans, trimmed
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons whole-grain mustard
• 1/4 teaspoon ground pepper

Directions

1. 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.

2. 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.

Balsamic-glazed green beans

Balsamic-glazed green beans
6 servings

heat oven to 350 degrees F. Spread nuts onto bottom of shallow pan.  Bake 10-15 min. or until golden brown, stirring occasionally. This can be done several days ahead.

1lb fresh green beans, trimmed
1/3 cup dried cranberries
Cook beans and cranberries in simmering water in skillet 4-5 min. or until beans are crisp-tender. Drain; rinse with cold water to stop the cooking

2 tsp butter
½ cup finely chopped sweet onions
1 tbsp brown sugar
Melt butter in large nonstick skillet on medium heat. Add onions and sugar; cook and stir 5 min. Add bean mixture; cook and stir 3 minutes or until heated through

2 Tbsp Kraft Balsamic Vinaigrette Dressing
Stir in dressing; cook and stir 1 min.

Top with nuts
¼ cup toasted slivered Almonds