Haricots Verts with Shallots and Pancetta

Chill the pancetta to make it easier to mince. Add 1/4 teaspoon freshly ground black pepper to finished beans, if desired.


6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 64
Caloriesfromfat 44 %
Fat 3.1 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 3 g
Carbohydrate 7 g
Fiber 2.6 g
Cholesterol 7 mg
Iron 0.9 mg
Sodium 219 mg
Calcium 30 mg


Cooking spray
1/2 cup minced pancetta (about 2 ounces)
1/4 cup thinly sliced shallots
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
1 pound haricots verts, trimmed
1/8 teaspoon kosher salt


Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender and lightly browned. Add broth and vinegar to pan, scraping pan to loosen browned bits. Add beans to pan, tossing to coat. Cover and cook 7 minutes or until beans are crisp-tender. Remove from heat; stir in salt.