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    You are in: Home / Recipes / Haricots Verts With Shallots and Pancetta Recipe
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    Haricots Verts With Shallots and Pancetta

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Abby Girl's Note:

    I found this recipe in the recent Cooking Light magazine. The pancetta and shallots give a wonderful taste to the haricots verts. Top it off with a nice shaking of salt and pepper.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a large skillet oven over medium-high heat. Coat pan with cooking spray.
    2. 2
      Add pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender and lightly browned.
    3. 3
      Add broth and vinegar to pan, scraping pan to loosen browned bits. Add beans to pan, tossing to coat.
    4. 4
      Cover and cook 7 minutes or until beans are crisp-tender. Remove from heat; stir in salt.
    5. 5
      Note: Use caution towards the end of the cooking time as it could burn quite easily.

    Ratings & Reviews:

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    Nutritional Facts for Haricots Verts With Shallots and Pancetta

    Serving Size: 1 (95 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 29.9
     
    Calories from Fat 1
    80%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 73.4 mg
    3%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.0 g
    4%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    pancetta

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