Green Beans with Shallots and Pancetta

Some recipes are easy to cut in half if needed, but learn from us on this one – you DO need ALL of the liquid broth!

(modification of recipe originally from Cooking Light)

Serves 6

• 1 teaspoon olive oil
• ½ cup diced (¼ inch) pancetta (about 2 ounces)
• ¼ cup thinly sliced shallots
• ½ cup unsalted vegetable stock
• 1 tablespoon balsamic vinegar
• 1 pound green beans, trimmed
• 1/8 teaspoon kosher salt

Heat a Dutch oven over medium-high heat.  Add olive oil, pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender/slightly browned.  Add broth and vinegar to pan, scraping to loosen browned bits.  Add beans to pan, tossing to coat.  Cover pan, reduce heat to low to simmer; cook 7 minutes or until beans are crisp tender.  Stir in salt.  Remove from heat and serve.

Nutritional Info/Serving:  Calories 72, Fat 4 g, Protein 3 g, Carbs 8 g

21 Day Fix Container Equivalents/Serving:  0.5 Green, 1 tsp